Key Lime and Coconut Tart
Here in Southern Ontario Mother Nature has been dangling spring in front of our noses like a carrot in front of a rabbit. Then she pulls it up out of sight and dumps a winter storm on us. Upwards of 15 cm of snow, freezing rain and wind.
Now more than ever do I need to taste the light and fresh flavours that come with the warmer weather!
Way back in 2012 when I first started this little blog I featured this recipe. I decided to take that recipe and change it up a bit to make a decadent Key Lime Coconut Tart.
Whether you are entertaining and want an impressive (yet easy) dessert, or you just want to surprise your family with a delicious treat this tangy tart fits the bill.
Key Limes are the cutest little fruit. It takes quite a few to get the half cup of juice you need for this recipe, but I pick them up by the bag for less than $4 at the grocery store. Sweetened condensed milk adds the sweet to balance the tang of the limes.
Crunchy toasted coconut is the “icing on the cake”!
I made my tart in a spring form pan, but it could just as easily be made in a 8 or 9 inch tart pan with removable bottom.
What light flavours are you craving these days? Do leave a comment to share!
Until next time…….
Maureen
Key Lime Coconut Tart
Ingredients
- 6 tablespoons butter melted
- 1 ½ cups graham cracker crumbs
- 2 ½ tablespoons sugar
- 3 egg yolks
- 1 14 ounce can sweetened condensed milk
- ½ cup key lime juice
- 2 tsp lime freshly grated lime rind
- ¾ cup sweetened shredded coconut toasted
Instructions
- Preheat oven to 350 degrees
- In a large bowl stir together graham cracker crumbs, melted butter and sugar; spread into a spring form pan sprayed with non-stick spray and press down firmly. Bake for 9 minutes. Remove from oven and set aside
- At the same time crust is baking spread coconut on a baking sheet and toast in the oven for 15 to 20 minutes, stirring occasionally. When lightly toasted remove from oven and set aside.
- In the bowl of electric mixer fitted with the whisk attachment, beat egg yolks on high speed until slightly thickened and pale yellow (about 4 minutes).
- Add the sweetened condensed milk to the beaten egg yolks and continue beating mixture on high for 5 minutes.
- Reduce speed to medium and add lime juice and rind until well blended.
- Spread filling mixture evenly over prepared crust. Return to oven and bake for 20-22 minutes, until centre is set.
- Remove from oven and sprinkle with the toasted coconut, pressing it down very gently.
- Allow to cool to room temperature before running a knife carefully around edges and then removing spring form pan rim.
- Refrigerate for a minimum of 1 hour before serving.
My husband would absolutely love this and it is beautiful to boot!
Thanks a bunch! 🙂