Coconut Lime Tart Recipe

<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>

<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>

<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>