Key Lime Tart
Ingredients:
- Crust:
- 18 graham crackers
- ¼ cup sugar
- 1/3 coconut oil, melted
- Filling:
- 8 ounces dairy-free cream cheese alternative
- 1 cup sugar
- ½ cup key lime juice
- ½ cup Ripple Unsweetened Vanilla milk
- 1 teaspoon vanilla extract
- 3 tablespoons cornstarch
- Dairy-free whipped topping
- Lime slices (to garnish)
Directions:
- Preheat oven to 375 degrees F.
- To make the crust, place the graham crackers into a plastic bag, seal, and use a rolling pin to crush into fine crumbs.
- Pour the crumbs into a bowl and add the sugar and coconut oil. Stir well.
- Pour the mix into a 10-inch tart pan and press the mixture into the bottom and sides of the pan.
- Bake for 8 minutes. Set aside.
- Blend cream cheese, sugar, lime juice, Ripple, vanilla extract, and cornstarch in a blender or food processor until smooth.
- Pour mixture into a small saucepan, and bring to a boil over medium heat, stirring constantly.
- Pour into prepared crust and refrigerate 2 hours.
- Top with dairy-free whipped topping and garnish with lime slices.
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