Coconut Lime Custard Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the coconut lime custard:</li><li class="ingredients-single-item">400ml full-fat coconut milk</li><li class="ingredients-single-item">100ml double cream</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">2 large egg yolks</li><li class="ingredients-single-item">120g caster sugar</li><li class="ingredients-single-item">Zest of 3 limes</li><li class="ingredients-single-item">80ml fresh lime juice (about 3-4 limes)</li><li class="ingredients-single-item">25g cornflour</li><li class="ingredients-single-item">For garnish:</li><li class="ingredients-single-item">50g toasted coconut flakes</li><li class="ingredients-single-item">Extra lime zest</li><li class="ingredients-single-item">Thin lime slices (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or uncooked rice</li><li class="equipment-single-item">Fine microplane or zester</li><li class="equipment-single-item">Food processor (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>For the pastry, place the flour, icing sugar and salt in a food processor (or large bowl if mixing by hand). Add the cold cubed butter and pulse until the mixture resembles fine breadcrumbs. This technique keeps the pastry flaky as the cold butter creates steam pockets during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and 2 tablespoons of ice-cold water, pulsing until the dough just starts to come together. If it seems too dry, add the remaining water a teaspoon at a time. The dough should hold together when pinched but shouldn't be sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gently form into a disc without overworking it. Wrap in cling film and chill for at least 30 minutes. This relaxes the gluten and firms up the butter, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C. Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, making it large enough to line your 23cm tart tin. Carefully drape the pastry over your rolling pin to transfer it to the tin, then gently press it into the corners without stretching it.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Trim the excess pastry, leaving a slight overhang to allow for shrinkage. Prick the base with a fork, then line with baking parchment and fill with baking beans. This blind baking ensures your pastry base cooks properly without bubbling up.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Bake for 15 minutes, then remove the beans and parchment and return to the oven for another 5-7 minutes until the base is just starting to turn golden. The pastry should be cooked but not browned. Reduce the oven temperature to 160°C.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For the custard, whisk the eggs, egg yolks, and sugar in a large bowl until pale. In a separate bowl, mix the cornflour with a little of the coconut milk to form a smooth paste, then whisk in the remaining coconut milk and cream.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Add the lime zest and juice to the coconut mixture, then gradually pour this into the egg mixture, whisking constantly. This slow incorporation prevents the eggs from curdling when they come into contact with the acidic lime juice.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the custard mixture through a fine sieve into the pre-baked tart case to catch any egg lumps or zest pieces. This extra step ensures a perfectly smooth custard texture.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Carefully transfer the tart to the oven and bake for 30-35 minutes until the filling is set but still has a slight wobble in the center, like a just-set jelly. The custard will continue to set as it cools, so don't overbake or it will become rubbery.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the tart to cool completely at room temperature, then refrigerate for at least 2 hours or overnight to fully set. The flavors will develop and meld beautifully with time.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Before serving, scatter the toasted coconut flakes around the edge of the tart, sprinkle with additional lime zest, and arrange thin lime slices in the center if desired. Serve chilled for the best texture and flavor. This tart will keep refrigerated for up to 3 days.</li></ol>