Gluten-Free Key Lime Tart with Avocado Custard and Skyr Whip
You can make this tart in one large 9-inch pan, or several smaller ones. I used three 5-inch tart pans. The filling is adapted from Nutrition Stripped. The lime juice keeps the avocado bright and vibrant, and the coconut oil creates a dense, firm texture once chilled. Feel free to use any crust recipe you prefer.
Servings 6
Ingredients
For the crust:
- 2 cups blanched almond flour
- ½ teaspoon sea salt
- 2 tablespoons melted coconut oil , plus more for greasing
- 1 large egg
For the filling:
- 2 avocados , pitted and skins removed
- 1 teaspoon lime zest
- Juice from 2 limes , (about 1/4 cup)
- 3 tablespoons maple syrup
- 1/3 cup melted coconut oil
Instructions
- Preheat the oven to 350 degrees. Line the bottom of a 9-inch tart pan (or three 5-inch tart pans) with parchment paper. Grease the sides with oil.
- In a small food processor, pulse the almond flour and the salt until combined. Add the coconut oil and egg and pulse a few more times until a dough forms. Warning: it will be very sticky.
- Transfer the dough to the center of the tart pan(s). Using a sheet of plastic wrap or greased palms, press the dough out into an even crust, about ¼ inch thick. Bake in the oven for 8 to 10 minutes, until firm an beginning to brown. Remove and let cool.
- Meanwhile, make the filling: in a blender or food processor, puree the avocado, lime juice and zest, maple syrup and coconut oil until smooth.
- Pour the avocado mousse into the cooled tart shell(s) and smooth into an even layer. Transfer to the refrigerator to set, at least 1 hour, or overnight.
- To serve, spoon the vanilla skyr on top and garnish with a slice of lime.