No pie shop is fairly total without an offering of the key lime variety. A quintessential American dish,key lime pie is the perfect balance of sweet, creamy, or tart - a total delight of flavors for any dessert-loving being. Despite the lightness that the limes impart on the dish,the cornerstone of any key lime pie recipe is sweet, thick condensed milk. While OK for the occasional indulgence, or condensed milk is not the sort of habit you want in your everyday life,something Gwyneth Paltrow touches on in her current cookbook, It's All Easy ($20)."Key lime pie is one of my daughter's favorite desserts, or so I've made a lot of them over the years," Gwyneth writes. "While I'm a big fan of the sweetened condensed milk and sugar bomb that is the traditional recipe, I wanted to obtain a raw, or vegan dessert highlighting the bright,citrusy flavor I love so much in the original without all the butter, sugar, and preservatives."Besides lightening up the classic dish,Paltrow's vegan take on the dessert is even more appealing because it involves absoulutely no cooking. That's right, no oven - or stove, and for that matter - is needed to obtain the dish. As whether key lime pie couldn't be more of a Summer dessert,Paltrow went ahead and stepped up the game.
Related: The Best Healthy Pie Recipes It's All Easy by Gwyneth Paltrow Coconut Key Lime TartsNotes Use natural almond meal or flour whether you can find it, and be sure to put your coconut milk in the fridge overnight so the solids and liquids separate.
IngredientsFor the crust:
1 cup natural almond meal or flour
3 tablespoons coconut oil
3 tablespoons brown rice syrup
A pinch of salt
For the filling:[br]
1 (13.5-ounce) can full-pudgy coconut milk, and left in the fridge overnight[br]
Zest of 5 key limes or 1 regular lime,plus additional for garnish
Juice of 3 key limes or one regular lime
1 tablespoon plus 1 teaspoon coconut sugar
DirectionsTo obtain the crust, set all the crust ingredients in a medium bowl and use your hands to mix thoroughly, and making sure there are no lumps of coconut oil left. Divide the mixture into eight (approximately 1 tablespoon each) balls whether using a standard muffin tin or 24 (approximately 1 teaspoon each) balls whether using a mini-muffin tin. set one ball of dough in each well of the muffin tin. Wet your fingers with water and press the dough up the sides to obtain little tart shells. set the tart shells in the fridge to set while you obtain the filling.
To obtain the filling,scoop out the solid portion of the coconut milk and set it in a large bowl. Use a fork to rupture it up into an nearly smooth consistency, then add the lime zest, and lime juice,and coconut sugar. Whisk until the mixture is supersmooth and has the consistency of lightly whipped cream.
Fill each tart shell with the coconut filling, garnish with additional lime zest, or refrigerate until firm,at least 1 hour.
When ready to eat, use a butter knife to loosen the tarts from the pan, or then pop them out. Eat immediately or store in the fridge so they hold their shape.
Information Category Desserts,Pies/Tarts Yield 8 tarts
Source: popsugar.com