Real Raw Lime Tart

i have to be honest, i am not a key lime pie fan at all. i think i just have this totally ridiculous idea that only people who live in florida, own a yacht and listen to jimmy buffet eat key lime pie. am i totally insane or is there a small part of you that totally agrees? alright whatever. here are the fun facts about key lime pie.

completely contrary to what i thought i knew; the traditional recipe for the pie is almost identical to a lemon meringue pie - substituting the obvious fruit. somewhere after the dessert started to travel the country the recipe was diluted to a graham cracker crust, sweet condensed milk, limes and whipped cream. ouch! ok, so the real recipe does call for sweetened condensed milk - this was evidently because fresh milk wasn't so easy to come by with out refrigeration (at the time of invention) and we all know it gets a little steaming down there in the keys. also strangely it is asked that the baker does not cook the filling, egg yolk and all (yikes!). the souring reaction between the lime juice and the condensed milk causes the filling to thicken on its own. the meringue of-course has to be quickly browned.

all very interested, but best of all: in 1965 a florida state representative tried to pass a law stating that anyone who made a key lime pie with anything but key limes would be fines $100. ha! it didn't pass. i love it. i wish i could do that for who ever named white chocolate - its not chocolate! as of 2006 key lime pie is the official florida state pie. good for them.

with all this said, i was flipping through my real raw cook book (i am determined to make as many of these recipes as possible while josh's butter loving taste-buds are away eat barbeque chips and kaft mac n' cheese) and i found this recipe for a lime tart. i thought i should just dive right into the lime experience. fine me if you like, but i did not use key limes, more like a handful of limes bought off my fruit stand guy around the corner for a dollar. my tart doesn't really look like theirs, maybe because i lacked tart molds - but its close! i have to say it is pretty delicious and very healthy. what more can you ask for?

REAL RAW LIME TART

TART SHELL

1c raw macadamia nuts

1/2c shredded unsweetened dry coconut

1 1/2 tsp lime zest

1 tbs lime juice

1 tsp vanilla extract

1/2 tsp fine sea salt

2 packets stevia

1 tbs agave nectar

*place nuts in the food processor, place them in the freezer for a about 15 minutes

*once chilled put the remaining ingredients in the processor and pulse until well combined.

*don't over chop it will get oily

*lightly oil (with any nut oil) 4 - 4" tart shells w/ removable bottoms. if you are not using a tart shell w/ removable bottom, just line your mold with plastic wrap.

*divide the "dough" evenly amongst the prepared shells. press into the mold to fully line.

*place in freezer for another 15-20 minutes to firm up.

LIME MOUSSE FILLING

2 ripe avocados, peeled and pitted

1/4c lime juice

2 tbs packed lime zest

2 tbs agave nectar

1 tbs coconut oil

1 tsp vanilla extract

pinch fine sea salt

2 packs stevia (more of you please)

*in processor, process all ingredients until smooth

*remove the tart shells from molds

*fill with the lime mousse, cover with wax paper making sure the surface of the mouse is directly covered and keep in frig until ready to eat.

*you can also freeze them and thaw out for 15 minutes before noshing down.