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Coconut Lime Tart

2023-02-20 - Written by: Emily J. Wilson

Dessert Tarts Coconut Lime

Coconut Lime Tart

A refreshing and tangy tart featuring a coconut and lime filling, nestled within a buttery pastry crust.

The Coconut Lime Tart Recipe

Ingredients

For the Pastry Crust:

  • 1 1/2 cups (190g) all-purpose flour
  • 1/4 cup (50g) confectioners' sugar
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, chilled and cut into small pieces

For the Filling:

  • 1 can (14 oz/397g) full-fat coconut milk
  • 1/4 cup (60g) granulated sugar
  • 2 tablespoons freshly squeezed lime juice
  • 1/4 teaspoon kosher salt
  • 1 tablespoon unsalted butter, melted

Instructions

Make the Pastry Crust:

  1. In a large mixing bowl, combine the flour, confectioners' sugar, and salt.
  2. Add the chilled butter and use a pastry blender or your fingertips to work it into the flour mixture until it resembles coarse crumbs with some larger pea-sized pieces remaining.
  3. Gradually pour in ice-cold water, stirring with a fork until the dough comes together in a ball.
  4. Turn the dough out onto a lightly floured surface and knead it a few times until it becomes smooth and pliable.
  5. Form the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Make the Filling:

  1. In a medium bowl, whisk together the coconut milk, granulated sugar, lime juice, and salt until well combined.
  2. Stir in the melted butter until fully incorporated.

Assemble and Bake the Tart:

  1. Preheat your oven to 375°F (190°C).
  2. Roll out the chilled pastry dough on a lightly floured surface to a thickness of about 1/8 inch (3mm).
  3. Transfer the dough to a 9-inch (23cm) tart pan with a removable bottom.
  4. Trim any excess dough from the edges and press it into the corners of the pan.
  5. Prick the bottom crust with a fork to prevent it from bubbling during baking.
  6. Line the crust with parchment paper, leaving some overhang for easy removal.
  7. Fill the tart shell with pie weights or dried beans to weigh down the crust.
  8. Bake the crust for 15 minutes.
  9. Remove the parchment paper and pie weights or beans.
  10. Pour the coconut lime filling into the baked pastry shell.
  11. Return the tart to the oven and bake for an additional 20-25 minutes, or until the filling is set and the edges are lightly golden brown.

Serve

  1. Allow the tart to cool completely on a wire rack before serving.
  2. Garnish with toasted coconut flakes and fresh lime zest, if desired.
  3. Slice and serve.

Note: This recipe makes one 9-inch (23cm) coconut lime tart. You can adjust the filling ingredients as needed for a larger or smaller tart.