Key Lime Tarts + Mango Nice Cream

Ingredients 

Crust

• 2 cups nuts (I used 1 cup cashews + 1 cup walnuts) 
• 4 Tbsp melted, grass-fed butter
• 2 Tbsp honey or maple syrup
• 1 tsp vanilla 

Filling

• 1 can (14 ounces), organic, condensed milk (I used California Farms) 
• 1/2 cup (4 ounces) full fat yogurt (I used siggi's triple cream, lemon)
• 2 egg yolks 
• 3/4 cup lime juice
• 2 Tbsp lime zest

Mango Nice Cream

• 2 cups frozen mango

Directions

Crust

1. Preheat the oven to 350 F
2. In a food processor, combine nuts, melted butter, honey and vanilla and blend for about 2-3 minutes until completely combined and there are no lumps
3. Portion this mixture out into a muffin tin (mine was a 12 piece muffin pan) and use the bottom of a cup to press the crust down firmly so it becomes flat and thin
4. Bake the crusts for 10 minutes until browned

Filling

1. In a large bowl or mixer, combine lime zest + egg yolks and beat until thickened
2. Add condensed milk, yogurt and lime juice to the bowl and mix until combined
3. Pour key lime filling into the crusts (about 2 Tbsp per crust) 
4. Bake for 12 minutes until the filling becomes bubbly, but not browned 

Mango Nice Cream

1. In a food processor, blend frozen mango until smooth and creamy