Lime Coconut Custard 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 digestive biscuits (or graham crackers)</li> <li class="ingredients-single-item">75g desiccated coconut</li> <li class="ingredients-single-item">100g unsalted butter, melted</li> <li class="ingredients-single-item">30g granulated sugar</li> <li class="ingredients-single-item">Pinch of salt</li> <li class="ingredients-single-item"><strong>For the lime custard filling:</strong></li> <li class="ingredients-single-item">4 large eggs</li> <li class="ingredients-single-item">150g granulated sugar</li> <li class="ingredients-single-item">Zest of 3 limes</li> <li class="ingredients-single-item">120ml fresh lime juice (approximately 4-5 limes)</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 the topping:</strong></li> <li class="ingredients-single-item">50g coconut flakes, lightly toasted</li> <li class="ingredients-single-item">Lime zest for garnish</li> <li class="ingredients-single-item">Icing sugar for dusting (optional)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) tart tin with removable bottom</li> <li class="equipment-single-item">Food processor</li> <li class="equipment-single-item">Microplane or fine grater</li> <li class="equipment-single-item">Citrus juicer</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 180°C (160°C fan). Place a baking sheet in the oven to heat up – this will help ensure the bottom of your tart crust bakes evenly without becoming soggy. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> For the crust, pulse digestive biscuits in a food processor until they form fine crumbs. Add the desiccated coconut and pulse briefly to combine. The coconut adds wonderful texture and flavor that complements the lime filling perfectly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In a medium bowl, mix the biscuit-coconut mixture with melted butter, sugar, and salt until thoroughly combined. The mixture should hold together when pressed between your fingers – if it seems too dry, add a little more melted butter. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Press the mixture firmly and evenly into your tart tin, covering the bottom and sides. Use the back of a measuring cup to compact the crust – this prevents it from crumbling later. Prick the base several times with a fork to prevent air bubbles forming during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Bake the crust on the preheated baking sheet for 10-12 minutes until lightly golden and fragrant. The pre-baking ensures your crust remains crisp even after adding the wet filling. Remove from oven and let cool slightly while preparing the filling. Reduce oven temperature to 160°C (140°C fan). </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> For the filling, whisk together eggs and sugar in a large bowl until pale and slightly thickened. This incorporates air into the custard, helping it set with a silky texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Add the lime zest, lime juice, coconut cream, and melted butter to the egg mixture, whisking until smooth and well combined. The acid in the lime juice will begin to thicken the mixture slightly – this is perfectly normal. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Place your tart tin with the pre-baked crust on the preheated baking sheet. Pour the filling into the crust – it should come almost to the top. If your crust has shrunk slightly during pre-baking, be careful not to overfill. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Carefully transfer to the oven and bake for 25-30 minutes until the edges are set but the center still has a slight wobble when gently shaken. The custard will continue to set as it cools – overbaking will cause it to crack, so watch carefully in the final minutes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Remove from the oven and allow to cool completely at room temperature (about 2 hours) before refrigerating for at least 3 hours, preferably overnight. This cooling time is crucial for the custard to set properly and develop its flavors. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Just before serving, sprinkle the toasted coconut flakes over the top of the tart, add a little fresh lime zest for color, and dust lightly with icing sugar if desired. The toasted coconut adds wonderful texture contrast to the smooth custard. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> To serve, carefully remove the tart from the tin and place on a serving plate. For clean slices, dip a sharp knife in hot water and wipe dry before each cut. The tart will keep refrigerated for up to 3 days, though the crust may soften slightly over time. </li> </ol>