Gwyneth Paltrow‘s newest cookbook “It’s All Easy” is taking a fast and simple approach to DIY cuisine. It also gives her critics something new to chew on — her past efforts have been docked for the mass-market inaccessibility of the recipes. (Not every kitchen is equipped with a Vitamix blender or wood-burning oven, after all.) This time around, Paltrow is targeting the “superbusy home cook” with a swarm of healthful — and Instagramable — recipes. It’s also the inaugural book on her Goop Press imprint, a collaboration with Hachette Book Group formed in late 2015. So how easy, exactly, are the recipes? You’ll have to test them out for yourself.
The following recipe is excerpted from “It’s All Easy”:
COCONUT KEY LIME TARTS
Vegan, gluten-free, no refined sugar.
Makes eight ½-inch tarts.
Photograph by Ditte Isager
Key lime pie is one of my daughter’s favorite desserts, so I’ve made a lot of them over the years. While I’m a big fan of the sweetened condensed milk and sugar bomb that is the traditional recipe, I wanted to make a raw, vegan dessert highlighting the bright, citrusy flavor I love so much in the original without all the butter, sugar and preservatives. Use natural almond meal or flour if you can find it, and be sure to put your coconut milk in the fridge overnight so the solids and liquids separate.
For the crust:
1 cup natural almond meal or flour
3 tablespoons coconut oil
3 tablespoons brown rice syrup
A pinch of salt
For the filling:
1 13.5-ounce can full-fat coconut milk, left in the fridge overnight
Zest of 5 key limes or 1 regular lime, plus extra for garnish
Juice of 3 key limes or one regular lime
1 tablespoons plus 1 teaspoon coconut sugar
To make the crust, place all the crust ingredients in a medium bowl and use your hands to mix thoroughly, making sure there are no lumps of coconut oil left. Divide the mixture into 8 (about 1 tablespoon each) balls if using a standard muffin tin or 24 (about 1 teaspoon each) balls if using a mini-muffin tin. Place one ball of dough in each well of the muffin tin. Wet your fingers with water and press the dough up the sides to make little tart shells. Place the tart shells in the fridge to set while you make the filling.
To make the filling, scoop out the solid portion of the coconut milk (leaving it in the fridge overnight allows the fat to separate from the liquid) and place it in a large bowl. Use a fork to break it up into an almost smooth consistency, then add the lime zest, lime juice and coconut sugar. Whisk until the mixture is supersmooth and has the consistency of lightly whipped cream. Fill each tart shell with the coconut filling, garnish with extra lime zest and refrigerate until firm, at least 1 hour.
When ready to eat, use a butter knife to loosen the tarts from the pan, then pop them out. Eat immediately or store in the fridge so they keep their shape.