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Coconut Lime Creme Brûlée Tart

2023-02-20 - Written by: Emma Taylor

coconut lime cream brulee tart

Coconut Lime Creme Brûlée Tart

A creamy coconut lime creme brûlée filling on a bed of caramelized sugar, nestled inside a flaky pastry crust.

Coconut Lime Creme Brûlée Tart

** Servings 8-10 **

Ingredients:

For the Pastry Crust:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup cold unsalted butter, cut into small pieces
  • 1 large egg, beaten (for egg wash)

For the Coconut Lime Creme Brûlée Filling:

  • 1 1/2 cups heavy cream
  • 1/4 cup granulated sugar
  • 1/4 cup shredded coconut
  • Zest of 1 lime
  • Juice of 2 limes

Instructions:

To Make the Pastry Crust:

  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine flour and salt.
  3. Add the cold butter to the flour mixture. Use a pastry blender or your fingertips to work the butter into the flour until it resembles coarse crumbs.
  4. Gradually pour in ice-cold water while gently stirring with a fork until the dough comes together in a cohesive mass.
  5. Turn the dough out onto a lightly floured surface and knead for 2-3 minutes, then shape into a flat disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.

To Assemble and Bake the Tart Crust:

  1. On a lightly floured surface, roll out the chilled pastry dough to about 1/4 inch thickness.
  2. Transfer the rolled-out dough to a baking sheet lined with parchment paper or a silicone mat. Trim any excess dough from the edges, making sure there is enough room for your filling.
  3. Bake the tart crust for 15-20 minutes, then allow it to cool in the pan.

To Prepare the Coconut Lime Creme Brûlée Filling:

  1. In a separate bowl, whisk together heavy cream, granulated sugar, shredded coconut, lime zest, and lime juice until combined.
  2. Pour the filling into the baked tart crust and spread evenly.

To Finish and Serve:

  1. Chill the assembled creme brûlée in the refrigerator for at least 4 hours or overnight to set.
  2. Just before serving, sprinkle a layer of granulated sugar on top of the chilled creme brûlée filling. Caramelize with a kitchen torch until golden brown.
  3. Slice and serve your Coconut Lime Creme Brûlée Tart chilled.

Notes:

  • This tart recipe combines classic French pastry-making techniques with tropical flavors to create an unforgettable dessert experience.
  • Be sure to allow the tart crust to cool completely before assembling, as it can become too soft when warm.
  • The coconut lime creme brûlée filling makes a perfect combination of creamy and tangy; don't be afraid to adjust the lime juice amount according to your desired level of acidity.