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Coconut Lime Tarts

2022-09-01 - Written by: Sophia Patel

Dessert Pastry Coconut Lime

Coconut Lime Tarts

A refreshing and tangy dessert featuring a coconut cream filling, lime curd, and a crumbly pastry crust.

Coconut Lime Tarts

Description

These individual tarts are the perfect treat for warm weather. The combination of a crumbly coconut pastry crust, creamy coconut filling, and tangy lime curd will transport you to a tropical paradise.

Ingredients

For the Pastry Crust

  • 1 1/2 cups all-purpose flour
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, chilled and cut into small pieces

For the Coconut Cream Filling

  • 14 oz can full-fat coconut milk, chilled
  • 1 tablespoon cornstarch
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

For the Lime Curd

  • 3 large egg yolks
  • 1/2 cup granulated sugar
  • 2 tablespoons freshly squeezed lime juice
  • 1/4 cup unsalted butter, softened
  • 1 teaspoon grated lime zest

Instructions

Making the Pastry Crust

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, coconut, sugar, and salt. Add the cold butter and use a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Gradually add 1 tablespoon of ice-cold water at a time, stirring with a fork until the dough comes together in a ball. Do not overmix.
  4. Turn the dough onto a lightly floured surface and roll it out to about 1/8 inch thickness. Cut out circles using a cookie cutter or the rim of a glass that is slightly larger than your tart pans.

Baking the Pastry Crust

  1. Place a pastry circle into each mini muffin tin, pressing it into the corners and sides.
  2. Bake for 15-20 minutes, or until golden brown. Allow to cool completely in the tins.

Preparing the Coconut Cream Filling

  1. Chill the coconut milk overnight and scoop out the solid portion that has risen to the top. Reserve the remaining liquid for another use.
  2. In a medium saucepan, whisk together 1 tablespoon of cornstarch and a pinch of salt. Add the shredded coconut and cook over low heat for about 5 minutes, stirring constantly until fragrant.
  3. Stir in the sugar, vanilla extract, and reserved coconut solid portion. Cook for an additional minute.

Preparing the Lime Curd

  1. In a small saucepan, whisk together egg yolks, sugar, lime juice, and grated lime zest. Cook over low heat, stirring constantly until thickened.
  2. Remove from heat and stir in softened butter. Allow to cool to room temperature before refrigerating for at least 30 minutes.

Assembling the Tarts

  1. Once the pastry crusts are completely cooled, fill each one with a layer of coconut cream filling. Smooth out the top.
  2. Top with a dollop of lime curd and garnish with toasted coconut flakes or chopped fresh herbs if desired.

Tips & Variations

  • For an extra burst of flavor, sprinkle some shredded coconut over the pastry crust before baking.
  • If you find the tart too sweet, reduce the amount of granulated sugar in the coconut cream filling.
  • Consider using different types of citrus fruits like lemons or oranges to create unique variations.

Enjoy your delicious Coconut Lime Tarts!