Hi Jackie! Have you tried coconut flour?

Nestle table cream does work in the recipe and I have used it with good results.

You can use nestle table cream in place of HWC?

I made it in a rectangular fluted tart pan because I wanted it to look fancy, and it worked great! I had a little extra filling, but I also had two mini pie crusts in the cupboard for just such occasions, so I threw the extra in those. I think it would have fit in the tart pan if I piled it on, but I wanted to be cautious because I didn't want to risk overflow, though in retrospect I think it would have been firm enough. The only other change I'd make would be to add a tiny bit of salt to the crust to bring out the almond flour, but overall this was perfect. Thank you so much for sharing!

Table cream is usually a one for one sub for whipped cream so you shouldn't need to whip it before using.

For a baked filled, you shouldn't pre-bake the crust. Just fill and bake the crust and filling together. However, I do highly recommend using a pie shield or aluminum foil over the edges to prevent burning.

Hello Rita,
Since there is no such thing as a 'Key West Lime' it appears that the term 'Key West Lime' is part of the brand name and may be regular lime juice. I know that particular product is made from concentrate.
The same company also makes '100% Key Lime juice' which is more expensive than Key 'West' Lime Juice. Read the ingredient label carefully and see if you can determine what you actually bought. The label language appears a little 'tricky' to me and the ingredient label isn't always shown online.

For more lime flavor, you can use lime zest in the filling. I can note that in the recipe.