This post was sponsored by T-Sugars. Thank you for supporting the partnerships that allow Brewing Happiness to grow and exist. xoxo.
Key Lime Pie Pop Tarts
- 1 cup pastry flour
- 1 cup whole wheat flour
- 1 tablespoon coconut sugar
- 1/2 teaspoon salt
- 1 cup vegan buttery spread
- 2 tablespoons non dairy milk
- 1 1/2 tablespoons flaxseed meal +3 tablespoons water (sub 1 egg)
- ½ cup lime juice
- ¼ cup water
- ¾ cup coconut sugar
- 2 tablespoons corn starch
- 3 tablespoons non dairy milk
- 1 tablespoon vegan buttery spread
- T-Sugars Icing Sugar Mill
- 1 lime, juiced
- 1 lime, zest
- 1 teaspoon Cassonade Sugar
- Start by making your lime curd filling. Whisk together your lime juice, water, coconut sugar, and corn starch in a pot.
- Transfer the pot to the stove and heat over medium heat, whisking continually until boiling.
- Once boiling, let sit for 1 minute without stirring. After 1 minute add in non dairy milk, non dairy butter and whisk again.
- Transfer to a bowl or container, cover with plastic wrap, and refrigerate.
- In a large bowl whisk together your pastry flour, whole wheat flour, coconut sugar and salt for the crust. In a separate small bowl, mix together your flaxseed meal and water. Set aside.
- Slice small pieces of butter into your large bowl, until all the butter is in the bowl. Mash the butter with a fork or a press, until the butter and flour is crumbly and there isn't any chunk of butter larger than a walnut.
- Add in your flaxseed mixture and milk and stir until a nice dough starts to form. Split the dough in half and form each half into a rectangle, and cover the rectangle with parchment paper or plastic wrap. Refrigerate for 30 minutes.
- After 30 minutes, roll out your dough on a heavily floured surface until it is about 1/8" thick. Use a pie cutter or the sharp end of a ruler to cut out 2-4 equally sized rectangles (about 3x5 inches).
- Take your lime curd filling a dollop about 1 tablespoon onto half of your rectangles, careful not to spread it close to the edges.
- Carefully lift the rectangle without lime curd and place it on top of it's bottom half. (You may need to use a spatula to help lift the top rectangle.)
- Press each edge gently with your fingers, sealing the edges. Then go around with a fork, and make indentations. Transfer your pop tarts to a parchment paper lined baking sheet. Put the pop tarts into the refrigerator. (Repeat the same process for the second crust rectangle.)
- While the pop tarts are in the refrigerator, preheat the oven to 350.
- Once the oven is preheated, use a fork to poke a few holes in the top of your pop tarts before baking them for 30 minutes.
- While the pop tarts are baking, use your T-Sugars Icing Sugar Mill to sift approximately 1-2 cups of powdered sugar into a large bowl.
- Add in the juice of one lime and whisk until it is thick and smooth.
- When the pop tarts are done baking, let them cool on the baking sheet for 10 minutes.
- After 10 minutes, drizzle your icing onto the pop tarts, and finish each off with a sprinkle of lime zest and Cassonade Sugar!
- EAT UP!
*Crust adapted from King Arthur Flour.
Pop tarts are a friggin’ classic. There’s literally nothing that beckons to my childhood quite like the rectangle of goodness that is a pop tart. However, you don’t need to know a whole lot about food to know that they are absolute crap for your body. Just like a square of pure sugar with 0 redeeming qualities. But they are too delicious to give up all together. This is why we can and must health-ify them. This is why these Key Lime Pie Pop Tarts are a necessary addition to everyone’s life.
I think Key Lime Pie is one of the best flavors of summer (if not one of the best flavors ever.) And these are the perfect combo of tart and sweet, just like the perfect pie! The inside is filled with a health-ified lime curd, which is sweetened with coconut sugar. So truth be told, the inside isn’t going to be a super beautiful color – however it will taste great! But if you are in a major crunch for time, you can just buy a key lime curd and dollop a little inside each pop tart.
The icing is my favorite part on these, which is not a surprise because icing is my favorite part of any dessert. But these are especially great because the T-Sugars Icing Sugar Mill makes sifting your powdered sugar like a million times easier. Literally all you do is open the cap, and twist! It has a magical sifting mechanism inside. It’s super dopeeee and makes your icing process so much easier. Then all you have to do is sprinkle on some lime zest, and cassonade sugar (which is sorta like brown sugar, but way tastier.) Oh, and then after that you just devour. These will keep for about a week, but we all know they won’t actually last that long! IT’S JUST TOO GOOD. K bye, I’m gonna go snack on some pop tarts. I suggest you do the same.