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–+ servings

Key Lime Icebox Tart (dairy free)

This dairy-free key lime icebox tart will transport you straight to paradise at the first bite. A luscious, smooth filling that has all the flavors of a tropical vacation with lime and coconut, perfectly balanced out with a salty/sweet graham cracker crust. Only the crust is baked for 10 minutes. The filling is no-bake and easily mixed together and poured into crust, then frozen for an effortless yet impressive dessert.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 4 hours 20 minutes
Course dessert, frozen treat
Cuisine American
Servings 8
Calories 266 kcal

Ingredients
  

  • 8 full graham crackers or 1 cup graham cracker crumbs
  • 2 tbsp milled flax seeds if you want to omit the flax seeds, add 1 more graham cracker
  • 2 tbsp Origine Organic Coconut Sugar or granulated sugar
  • 6 tbsp plant butter melted
  • 1/8 tsp salt
  • 1 cup 8oz sweetened condensed coconut milk
  • 1/2 cup unsweetened vanilla coconut yogurt alternative
  • 1/3 cup key lime juice
  • Zest from two regular limes or four key limes. I prefer regular limes for an extra green pop of color
  • 4 large egg whites
  • 1/4 tsp cream of tartar
  • 1/4 cup confectioner’s sugar
  • Jo Chef culinary torch for toasting meringue topping
  • Other optional garnishes: Lime slices and toasted or untoasted coconut shreds.

Disclaimer:

Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

Instructions
 

  • Preheat oven to 350℉ / 176℃.
  • Add all crust ingredients to a food processor or blender and pulse until thoroughly incorporated and moist, small crumbs are made.
  • Transfer crust mixture into the tart pan and press mixture into sides and bottom using a silicone or rubber spatula.
  • Bake crust in center of oven for 10-12 minutes, until slightly darker brown, then cool completely on rack before filling.
  • Add all filling ingredients to a large bowl and whisk or mix on medium until slightly more thickened, about 50-60 seconds.
  • Pour filling into crust and chill in freezer for at least 4 hours or overnight before serving or adding additional garnishes or meringue topping.
  • To make the optional meringue topping, start with a spotlessly clean stainless-steel bowl for best results. (I wipe mine down with a little bit of white vinegar on a paper towel and let dry completely.)
  • Add egg whites to a clean and dry medium bowl and use mixer to whip eggs until smooth and glossy.
  • Next, add the cream of tartar and mix well. (This will help the egg whites keep their form.)
  • Slowly start incorporating confectioners’ sugar, about one tablespoon at a time, beating on low after each addition until all of sugar is incorporated, then continue beating on low, gradually increasing speed to medium until stiff peaks form.
  • I used various piping tips to create a design on one side of the tart with the meringue, but you could simply dollop on around the edges using a spoon or fill a plastic baggie up and snip the corner off the pipe on a design.
  • Place tart on a fireproof surface such as a large baking sheet or a cooling rack sitting above a baking sheet.
  • Use the kitchen torch on medium to cook and brown meringue topping, using a circular motion. Do not stay in one area too long or it will burn or flame up. French meringue doesn’t take very long to cook through but is recommended to heat to at least 160 ℉ for safe consumption.
  • Add extra garnishes of shredded coconut and lime slices, if desired. Serve immediately or freeze, (covered) until ready to serve. Can be smoothly sliced right out of the freezer. Enjoy!

Nutrition

Calories: 266kcalCarbohydrates: 25gProtein: 5gFat: 17gSaturated Fat: 11gCholesterol: 24mgSodium: 246mgFiber: 1gSugar: 14g
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