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


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


  • Preheat oven to 350°F.
  • Place the 1⁄2 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.