Key Lime in the Coconut Crust Tartlets

 Preparation Time:
30 Min
 Serving Size:


Type Measurement
Cannabis Butter .25 cup
Graham Cracker Crumbs .75 cup
Sweetened Flaked Coconut .5 cup
Sweetened Condensed Milk .75 cup
Key Lime Juice .33 cup
Large Eggs 2
Sour Cream 1 cup
Confectioners' Sugar 3 tbs


Step 1

Preheat oven to 375 degrees F. Mix crushed graham crackers and coconut with melted butter until evenly combined. Divide between 4 (4 1/2-inch diameter) tart pans, preferably with removable bottoms.

Step 2

Use your fingers to press the mixture into an even layer over the bottom and up the side of each pan. Place pans on a baking sheet and bake until crust is set and lightly browned, about 10 to 12 minutes. Remove from oven and set aside. Reduce oven temperature to 325 degrees F.

Step 3

In a large bowl, whisk together sweetened condensed milk, lime juice, and eggs until smooth. Divide the filling mixture among the 4 prepared tart crusts. Bake for 15 minutes.

Step 4

Remove from oven and cool on a wire rack for 15 minutes before chilling in the refrigerator for at least 2 hours.

Step 5

Whisk together sour cream and confectioners’ sugar. Spread a thick layer of sour cream over the chilled tarts. Keep chilled until ready to serve.

Step 6

Store leftover tarts, covered, in the refrigerator for up to 3 days.