Coconut Lime Crumble Tarts

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cut into small pieces
• 1/4 cup granulated sugar
• 1/4 cup shredded coconut
• 2 tablespoons lime zest
• 2 tablespoons freshly squeezed lime juice
• 1/4 cup unsweetened coconut milk
• 1 egg, beaten
• Filling:
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract

Instructions:

Make the Crust

1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together flour and sugar.
3. Add shredded coconut and lime zest; stir to combine.
4. Cut in cold butter until mixture resembles coarse crumbs.

Assemble the Tarts

1. Roll out dough on a lightly floured surface to about 1/8 inch thickness.
2. Use a cookie cutter or the rim of a glass to cut out circles.
3. Place each circle into a mini muffin tin, pressing gently to adhere.

Make the Filling

1. In a medium saucepan, combine heavy cream and granulated sugar.
2. Cook over medium heat, stirring occasionally, until sugar has dissolved and mixture is hot but not boiling.
3. Remove from heat; stir in melted butter and vanilla extract.

Add the Filling to the Tarts

1. Spoon about 1 tablespoon of filling into each tart shell.
2. Top with a sprinkle of shredded coconut and lime zest.

Make the Crumble Topping

1. In a small bowl, whisk together flour, sugar, and unsalted butter until crumbly.
2. Stir in shredded coconut and lime zest.
3. Spoon a small amount onto each tart, pressing gently to adhere.

Bake the Tarts

1. Bake for 25-30 minutes or until crust is golden brown and filling is set.
2. Allow to cool completely before serving.

Variations:

• To make individual-sized tarts, use mini muffin tin and fill with about 1 tablespoon of filling each.
• For a creamier filling, add 1 tablespoon of unsalted butter to the heavy cream mixture before cooking.

Note: The recipe title, ingredients, instructions, and variations are generated randomly based on the provided list.