Creamy Lime Tarts with Almond Coconut Perfect Bar Crust

Daydreams of tropical locales swirl in our heads with just one bite of these creamy treats! These divinely easy lime tarts use our very own Almond Coconut Perfect Bar for the crunchy crust and will transport you to long summer days and balmy nights! Hold on to summer a little bit longer with these sweet and tangy treats.

Makes 6 to 8, 3-inch mini tarts

Ingredients:

Crust

3 Almond Coconut Perfect Bars, coarsely chopped

2/3 cup unsweetened shredded coconut

Lime Tarts Filling

3 small ripe avocados, pitted and flesh scooped

Zest of 1 organic lime

½ cup freshly squeezed lime juice

2 tbsp coconut oil

½ cup maple syrup

¼ tsp sea salt

A few lime wedges, as garnish

Equipment

Food Processor

Six 3-inch mini tart pans, or mini muffin pan lined with plastic wrap

High-Speed Blender

Directions:

Make the crust: In the bowl of a food processor, pulse to combine the perfect bars and shredded coconut until evenly distributed, the mixture should form a solid mass and hold together when squeezed together. Firmly press three heaping tablespoons of the dough into the bottom and against the sides of the tart pans or muffin pan, taking care to push the crust into the indentations up the sides. Place the tart crusts in the freezer to firm up until ready to fill.

Make the filling: Blend the avocados, lime zest, lime juice, coconut oil, maple syrup, and salt in a blender on high until very smooth. Taste to adjust for overall sweetness and acidity by adding more lime juice or maple syrup to create a perfect balance of sweet and sour.

Retrieve the tart shells from the freezer and spoon the filling into the crusts. Top each tart with a sliver of a lime wedge and place in the refrigerator until ready to serve.

*The tarts keep well covered in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 1 week.

Did you give this recipe a try? Let us know by tagging us @perfectbar and using #itsjustperfect.