9full graham crackersbroken into pieces (one sleeve in a standard package of graham crackers)
1cupheavy whipping creamOR coconut cream if you are dairy-free
1/2tablespoonfreshly squeezed lemon juice
1/4teaspoonfresh lime zest
1/2tablespoonfreshly squeezed lime juice
Your choice of fresh fruits. I like the combo of blueberriesraspberries, and strawberries.
A few torn fresh mint leaves and/or lime zest for garnish
Place your stand mixer mixing bowl into the refrigerator so that it cools before using.
Preheat oven to 350 degrees.
Add broken pieces of the 9 graham crackers into a large food processer and then add the sugar and melted butter.
Pulse until ingredients are well combined.
Press enough of the crust mixture into each mini tart pan so there's an even bottom layer and crust along the shallow sides.
Bake at 350 degrees for 6-8 minutes. When done, remove and set aside.
In a stand mixer with the chilled mixing bowl and using the metal whisk attachment, whip together the cold heavy cream (or coconut cream) and powdered sugar until the mixture is thickened. Add the lemon juice, lime zest and lime juice, and then whip on medium-high speed until mixture is thickened up to a lovely whipped cream consistency.
Top each crust with a nice dollop of the lemon lime whipped cream.
Top each tart with as many pieces of fruit as you wish.
Garnish with fresh torn mint leaves and/or lime zest, as desired.
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