Lime Almond Tarts

Ground almonds add a delicious texture to this tart. Toast the slivered almonds for the best flavor and results.

Serves: 8Hands-on: 10 minutesTotal: 15 minutesDifficulty: Easy

Serves: 8

Ingredients

  • ½ cup, plus 1 Tbsp. slivered blanched almonds, toasted
  • 1 Tbsp. lime zest
  • Sugar substitute equal to ½ cup granulated sugar
  • 2 large eggs
  • 6 Tbsp. butter, plus extra for greasing
  • 3 Tbsp. fresh-squeezed lime juice
  • ½ cup heavy cream, whipped

Directions

  • Preheat oven to 350°F.
  • Place the ½ cup almonds in a food processor fitted with a metal blade and pulse until the almonds are finely ground. Transfer the almonds to a bowl and set aside.
  • Using the same food processor bowl, combine the lime zest and sugar substitute, and process until evenly mixed, about 1 minute. Add the eggs, butter, lime juice, and the reserved ground almonds; pulse 2 to 3 times, then process for 8 to 10 seconds, until well mixed.
  • Lightly butter the inside of 8 ovenproof ramekins (4or 6 ounces). Equally divide almond mixture between the ramekins. Lightly press the mixture into the bottoms of the ramekins and smooth the surface. Place on a baking sheet and bake until lightly browned, about 15 minutes.
  • Remove from oven and transfer the ramekins to a wire rack to cool. To serve, sprinkle the tarts with the remaining toasted almonds.

Recipe Information

Serves: 8

Ingredients

  • ½ cup, plus 1 Tbsp. slivered blanched almonds, toasted
  • 1 Tbsp. lime zest
  • Sugar substitute equal to ½ cup granulated sugar
  • 2 large eggs
  • 6 Tbsp. butter, plus extra for greasing
  • 3 Tbsp. fresh-squeezed lime juice
  • ½ cup heavy cream, whipped

Directions

  • Preheat oven to 350°F.
  • Place the ½ cup almonds in a food processor fitted with a metal blade and pulse until the almonds are finely ground. Transfer the almonds to a bowl and set aside.
  • Using the same food processor bowl, combine the lime zest and sugar substitute, and process until evenly mixed, about 1 minute. Add the eggs, butter, lime juice, and the reserved ground almonds; pulse 2 to 3 times, then process for 8 to 10 seconds, until well mixed.
  • Lightly butter the inside of 8 ovenproof ramekins (4or 6 ounces). Equally divide almond mixture between the ramekins. Lightly press the mixture into the bottoms of the ramekins and smooth the surface. Place on a baking sheet and bake until lightly browned, about 15 minutes.
  • Remove from oven and transfer the ramekins to a wire rack to cool. To serve, sprinkle the tarts with the remaining toasted almonds.

Nutrition Information

Nutrition Information
Amount per serving
Calories200
Total Fat20g
Saturated Fat10g
Cholesterol85mg
Sodium20mg
Total Carbohydrate5g
Dietary Fiber1g
Sugars1g
Protein4g