Coconut Lime Tart Recipe

Master this homemade Coconut Lime Tart with our foolproof recipe! The best tropical dessert featuring a buttery coconut crust and tangy lime filling. Learn how to create the perfect balance of sweet and tart flavors with this easy baking recipe that brings island vibes to your table.

Difficulty:

Intermediate

Prep Time:

40 mins

Cook Time:

45 mins

Serves:

1 tart (8 slices)

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item"><strong>For the coconut crust:</strong></li> <li class="ingredients-single-item">200g all-purpose flour</li> <li class="ingredients-single-item">75g desiccated coconut</li> <li class="ingredients-single-item">100g powdered sugar</li> <li class="ingredients-single-item">Pinch of salt</li> <li class="ingredients-single-item">150g cold unsalted butter, cubed</li> <li class="ingredients-single-item">1 large egg yolk</li> <li class="ingredients-single-item"><strong>For the lime filling:</strong></li> <li class="ingredients-single-item">4 large eggs</li> <li class="ingredients-single-item">150g caster sugar</li> <li class="ingredients-single-item">120ml fresh lime juice (about 4-5 limes)</li> <li class="ingredients-single-item">2 tbsp lime zest</li> <li class="ingredients-single-item">200ml coconut cream</li> <li class="ingredients-single-item">50g unsalted butter, melted</li> <li class="ingredients-single-item"><strong>For garnish:</strong></li> <li class="ingredients-single-item">30g toasted coconut flakes</li> <li class="ingredients-single-item">Additional lime zest</li> <li class="ingredients-single-item">Thin lime slices (optional)</li> </ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice

🔥 Calories: 375 calories

🥑 Fat: 24 g

🧈 Saturated Fat: 16 g

🍞 Carbohydrates: 37 g

🍭 Sugar: 26 g

🍗 Protein: 4 g

🫀 Cholesterol: 120 mg

🧂 Sodium: 145 mg

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) tart pan with removable bottom</li> <li class="equipment-single-item">Food processor</li> <li class="equipment-single-item">Microplane or zester</li> <li class="equipment-single-item">Baking beans or rice (for blind baking)</li> <li class="equipment-single-item">Fine-mesh sieve</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Begin by making the coconut crust. In a food processor, combine the flour, desiccated coconut, powdered sugar, and salt. Pulse briefly to mix. Add the cold cubed butter and pulse until the mixture resembles coarse breadcrumbs. The cold butter creates pockets of fat that will make your crust flaky when baked. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Add the egg yolk and pulse just until the dough starts to come together. Be careful not to overwork the dough, which can make it tough. If it seems too dry, add 1-2 tablespoons of ice-cold water. Press the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. Chilling allows the gluten to relax and the butter to firm up, preventing shrinkage during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Preheat your oven to 180°C. Roll out the chilled dough on a lightly floured surface to about 3mm thickness. Carefully transfer the dough to a 23cm tart pan with a removable bottom, gently pressing it into the corners and up the sides. Trim any excess dough and prick the base all over with a fork to prevent air bubbles. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Line the tart shell with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the parchment and weights and bake for another 10-12 minutes until the crust is golden brown and fully cooked. The blind baking ensures your crust won't become soggy when the wet filling is added. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> While the crust cools, prepare the filling. Reduce the oven temperature to 160°C. In a large bowl, whisk together the eggs and caster sugar until well combined. Add the lime juice and zest, whisking continuously – the acid in the lime juice could curdle the eggs if added too quickly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Warm the coconut cream in a small saucepan until just hot but not boiling. Gradually whisk it into the egg mixture, followed by the melted butter. Warming the coconut cream helps it incorporate smoothly into the mixture without causing curdling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Pour the filling mixture through a fine-mesh sieve into a clean bowl to remove any small bits of cooked egg or lime pulp. This ensures your filling will be perfectly smooth and silky. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Place the cooled tart shell on a baking sheet. Carefully pour the strained filling into the shell, filling it to about 3mm below the rim. Bake for 25-30 minutes until the filling is just set but still has a slight wobble in the center – it will continue to firm up as it cools. If the edges of your crust begin to brown too quickly, cover them with foil. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Allow the tart to cool completely at room temperature, then refrigerate for at least 3 hours or preferably overnight. The cooling time allows the filling to set properly and the flavors to develop fully. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Before serving, garnish with toasted coconut flakes, fresh lime zest, and optional thin lime slices. To toast coconut flakes, spread them on a baking sheet and bake at 160°C for 3-5 minutes until golden, watching closely to prevent burning. For the perfect slice, dip your knife in hot water and wipe dry between cuts. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Coconut Lime Tart Recipe?

This tropical tart uses all-purpose flour, desiccated coconut, powdered sugar, butter, and egg yolk for the crust. The filling combines eggs, caster sugar, fresh lime juice and zest, coconut cream, and butter, garnished with toasted coconut flakes and lime slices.

How to cook Coconut Lime Tart Recipe at home?

Learn how to cook Coconut Lime Tart Recipe by first blind baking a coconut shortbread crust until golden, then preparing a silky lime filling with coconut cream. The filling is strained for smoothness, baked until just set with a slight wobble, then chilled thoroughly before garnishing with toasted coconut and fresh lime zest.

Can I make this tropical tart in advance for a dinner party?

Absolutely! This dessert actually benefits from being made ahead. Prepare it up to two days in advance and keep refrigerated. Add the toasted coconut flakes and lime garnishes just before serving to maintain their texture and visual appeal.

What's the secret to preventing a soggy bottom on my citrus tart?

The key is properly blind baking the crust until completely golden before adding the filling. Don't skip pricking the base with a fork, using baking beans, and baking until fully cooked. Allowing the crust to cool slightly before adding the filling also helps create a moisture barrier.

How can I tell when my lime filling is perfectly baked?

The filling should be just set around the edges but still have a slight wobble in the centre—similar to a barely set custard. It will continue firming up as it cools. Overbaking will cause cracks, while underbaking will result in a filling too runny to slice cleanly.

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