Ingredients
Method
- Preheat oven to 350 degrees.
- Place the bowl of your stand mixer or the mixing bowl you will use for the topping in the fridge to get cool before using.
Crust
- If using graham crackers {not crumbs} break them up and place in a food processer. Add the sugar and melted butter to food processer. {Alternatively, if you do not have a food processer, you can place the broken pieces of graham cracker in a gallon size plastic bag lined with some parchment paper and use a rolling pin to crush them...this takes a bit more muscle! Then you can combine the sugar and butter with the crumbs in a bowl.}
- Pulse ingredients in food processer until well combined.
- Press the graham cracker mixture into the bottom and sides of mini tart pans {you don't need to grease them}. Make sure it's nice and even and covers the whole bottom.
- Bake at 350 degrees for about 7 minutes. Remove when done and set aside.
Whipped Topping
- In a stand mixer with the chilled mixing bowl using the metal whisk attachment {or in your chilled mixing bowl with a hand mixer}, whip the coconut cream {don't use the liquid part or only use a tiny bit of it} and powdered sugar until thickened and well combined.
- Add the lemon juice, lime juice, and lime zest and whip on medium-high speed until combined and it looks like a nice whipped cream consistency.
Assembly
- Top each crust {make sure they are cooled} with a few dollops of the whipped cream topping.
- Top with fresh fruit as desired.
- Garnish with a few leaves of fresh mint.
- Enjoy!
Notes
Feel free to play around with the amount of lemon and lime juices to get the perfect amount for your taste. I felt this amount gave it enough flavor to taste the fresh citrus without being too overwhelming.