My personal favorite tarts to date, these mouthwatering gluten-free treats have a perfect combination of sweet, salt, & tart flavors along with smooth and crunchy textures. They’re refined sugar free and kid-approved as well, all great reasons why these need to be your text guilt-free treat.


I became obsessed with using pistachios in my baking after I made these super yummy powdered pistachio protein cookies. There is definitely something about the distint nutty flavor that adds depth to sweet dishes. I’m also slightly obsessed with pistachios – they’re a solid second favorite of mine following cashews.

I added chopped pistachios to the tart crust and I beg you to not skip this step. It’s a tiny bit more work but 100% worth it.

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Mini Strawberry Limeade Tarts


Makes 4 mini tarts

1 serving is ½ tart




  • 1 cup gluten-free oat flour
  • ¼ cup coconut sugar
  • ¼ cup pistachios, chopped
  • 3 tablespoons coconut oil, melted


Tart Filling

  • 8 oz. plain cream cheese, softened
  • ½ cup coconut cream (see note)
  • ¼ cup lime juice
  • ¼ cup honey
  • 1 scoop vanilla protein powder (see note)
  • ½ cup strawberries, sliced



  1. Preheat oven to 325 degrees F. Spray 4 mini tart pans with non-stick spray and set aside.
  2. Mix together crust ingredients until crumbly. Evenly spoon crust into each tart pan and press down with your fingers until crust covers the bottom and sides of each pan.
  3. Bake the crusts in oven for 10-15 minutes, or until slightly golden brown on the edges. Remove from oven and let cool.
  4. Blend together tart filling ingredients, except strawberries, until smooth. Evenly spoon filling into each pan on top of cooled crust.
  5. Place tarts in the fridge for at least 2 hours. Remove from fridge, top with strawberries, and enjoy!



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