Lime & coconut tarts
These Lime & Coconut Tarts combine zesty lime with creamy coconut for a refreshing dessert. The tart shells are baked until golden, holding a rich filling that's perfect for summer gatherings.
Cook time 35 min
Prep time 45 min
Ingredients:
3 eggs2 tbsp sugar
1/3 cup dried coconut meat
1 cup coconut milk
1/2 cup butter
1.25 cups all-purpose white wheat flour
1 tbsp lime juice
Immerse yourself in the tropical flavors of these Lime & Coconut Tarts. Combining zesty lime with creamy coconut, this delightful dessert brings a fresh and exotic twist to your table. Perfect for summer gatherings or any occasion where you need a taste of paradise.
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the all-purpose flour and butter. Use a pastry cutter or your fingers to blend the ingredients together until the mixture resembles coarse crumbs.
- Gradually add a tablespoon of cold water if necessary to bring the dough together. Form the dough into a ball.
- Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Cut circles large enough to line your tart pans or muffin tins. Press the dough into each tart pan, ensuring an even layer on the bottom and sides.
- Use a fork to prick the bottom of the tart shells to prevent them from puffing up during baking.
- Place the tart pans in the refrigerator to chill while you prepare the filling.
- In a medium-sized bowl, whisk the eggs and sugar together until well combined.
- Add the dried coconut meat, coconut milk, and lime juice to the mixture. Stir until all ingredients are fully incorporated.
- Remove the tart shells from the refrigerator.
- Pour the coconut and lime filling into each tart shell, evenly distributing the mixture among them.
- Place the filled tart pans on a baking sheet and transfer them to the preheated oven.
- Bake for 20-25 minutes or until the filling is set and the tart shells are golden brown.
- Allow the tarts to cool for a few minutes in the pans before transferring them to a wire rack to cool completely.
- Serve the lime & coconut tarts at room temperature or chilled. You can garnish with a sprinkle of dried coconut meat or a zest of lime for extra flavor and presentation, if desired.
These Lime & Coconut Tarts are the perfect blend of tart and sweet, with a creamy filling that will transport your taste buds to a tropical paradise. With a buttery crust and a fragrant, citrusy filling, they’re sure to be a hit at any gathering. Perfect for making ahead, these tarts are both delicious and convenient—a delightful end to any meal.
Lime & coconut tarts FAQ:
Bake the tarts for 20-25 minutes at 350°F (175°C), or until the filling is set and the shells are golden brown.
Yes, you can substitute fresh coconut for dried coconut meat. Just ensure it's shredded finely, and you may need to adjust the moisture in the filling if the fresh coconut is very wet.
The recipe can be adapted for tart pans or muffin tins. For individual tarts, use standard muffin tins. If using a larger tart pan, the baking time may vary slightly.
Store any leftover tarts in an airtight container in the refrigerator for up to 3 days. They can be enjoyed chilled or at room temperature.
If the filling doesn't set, it may need additional baking time. Check for doneness by gently shaking the tart; it should be slightly firm but not overly jiggly. If necessary, return it to the oven and bake for another 5 minutes.
Tips:
- Make sure your eggs and butter are at room temperature before you start; this helps them mix more evenly.
- For added texture, lightly toast the dried coconut meat before incorporating it into the recipe.
- Use fresh lime juice for the best flavor impact.
- Chill the coconut milk thoroughly before using it to achieve a creamier consistency.
- Be careful not to overfill the tart shells to prevent overflow during baking.
Nutrition per serving
6 ServingsCalories 410kcal
Protein 8g
Carbohydrates 30g
Fiber 2.45g
Sugar 10g
Fat 30g
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