No-bake Carnivore Tarts

In a skillet over medium-low heat, melt 6 tbsp of butter.

Add the skim milk powder and cook on medium-low heat, stirring frequently, until golden and fragrant.

Remove from heat and place in a blender to grind into a finer texture. 

Pour mixture back into the pan, add 2 tbsp butter and warm on low heat until butter is fully melted. 

Press the mixture firmly into the bottoms of tart molds or platinum silicone muffin cups. Let cool completely to set either by leaving the molds on the counter or placing them in the refridgerator.

Bloom the gelatin by sprinkling it over 1 tbsp water in a small dish. Let sit for 1–2 minutes. Then pour in 2 tbsp hot water (not boiling) and stir until gelatin is fully dissolved. 

In a medium bowl, whip the heavy cream to soft peaks.

In another mixing bowl, beat the cream cheese until smooth.

Slowly add the warm gelatin solution to the cream cheese mixture, beating until fully combined and silky. Mix in vanilla, lemon juice, and honey if using.

Gently fold in the whipped cream into the cream cheese mixture.

Spoon the filling over the cooled crusts, smoothing the tops.

Chill in the refrigerator for at least 3 hours or until set.

Transfer any remaining mixture into a glass container and place in the refrigerator to set. This can be used separately in another dish or consumed as a dessert. 

Once the tarts are set, gently remove them from the molds. 

The tarts can be enjoyed right away or stored in the fridge for up to 5 days.