White Chocolate Key Lime Tarts

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 241.7
  • Total Fat: 20.6 g
  • Cholesterol: 3.8 mg
  • Sodium: 148.1 mg
  • Total Carbs: 14.5 g
  • Dietary Fiber: 0.0 g
  • Protein: 1.5 g

View full nutritional breakdown of White Chocolate Key Lime Tarts calories by ingredient
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This is an amazing dessert, I know it's not exactly healthy but it is delicious and I was really excited to have found a dairy-free way of doing it. This is an amazing dessert, I know it's not exactly healthy but it is delicious and I was really excited to have found a dairy-free way of doing it.
Number of Servings: 24


    Crust: - if you have found an already made brand you like, you can simly use that.
    2 cups flour
    1 tsp salt
    1/4 cup cold water
    3/4 cup solid vegetable shortening

    1 pkg. Toffuti Better Than Cream Cheese
    2 cans coconut milk
    2 pkgs. Jello light White Chocolate pudding mix
    3/4 cup lime juice
    1 lime for zest

    1 can whole fat coconut milk (refrigerate overnight)
    1 cup icing sugar


To make crust:

Combine the flour and salt. Take about 1/3 cup of the flour and mix it together with the cold water.
Cut the vegetable shortening into the remaining flour until crumbly. Add the flour and water and mix just until a dough is formed.

Roll onto a lightly floured surface to about a 1/4 inch thickness. Cut into rounds and press into foil baking cups. Poke holes in the bottom and sides before baking. Bake until golden brown, about 12 minutes in an oven preheated to 350 degrees. Set aside to cool completely.

To make filling:

In a food processor fitted with a metal blade, combine toffuti and 1 can of coconut milk. Pulse until puréed and smooth.

In a medium bowl mix both packages of Jello Light White Chocolate Pudding mix with the other can of coconut milk. Add to the mixture in the food processor pulse until smooth. Add lime juice and pulse again until smooth and creamy. Stir in lime zest.

Pour into baked and cooled tart shells. Refrigerate for 3 to 4 hours or until firm.

Put mixing bowl and any utensils to be used in the refrigerator or freezer for at least 30 minutes and don't remove until ready to use.

Remove coconut milk for refrigerator, pierce the bottom of the can with a can opener and drain the liquid. Once drained open the can and scoop out the coconut fat into the chilled bowl.

Beat for about 15 seconds. Do not over beat or it will fall rather than fluff. Add icing sugar and beat again for 15 - 30 seconds. Be sure that it doesn't get warm or it will fall.

Scoop your whipped topping onto the chilled tarts and enjoy!!

*Only add topping when ready to eat. Tarts can be refrigerated up to one day. I have never tried to keep the topping in the frige so I don't know what will happen if you try to refrigerate any left overs.

I know it's a lot of work but it's so worth it!!!

Number of Servings: 24

Recipe submitted by SparkPeople user JESSAMILLY.

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