Coconut Lime Tart
Tropical coconut curd tart with a macadamia nut crust and lime whipped cream. This is one of those recipes I keep coming back to because it just works every single time, and honestly it looks way more impressive than the effort it actually takes. If you are looking for something to bring to your next get-together or just want to treat yourself on a weeknight, this is it.
Why You’ll Love This Recipe
- Comes together in about 60 min with simple pantry ingredients
- Gorgeous enough to serve at a party but easy enough for any night of the week
- The flavors are warm, cozy, and just a little bit indulgent in the best way
- Great for making ahead so you are not stressed when people arrive
Ingredients
- coconut milk
- lime
- eggs
- sugar
- butter
- macadamia nuts
- heavy cream
How to Make It
Start by gathering all your ingredients and getting your workspace set up. I promise the process is really straightforward once everything is in front of you. Work through each step with a little patience and you will end up with something that looks like it came straight from a bakery.
Once everything is assembled, give it the time it needs to set or cool properly. I know it is tempting to rush but the wait is so worth it. Serve it up the way you like and watch it disappear.
My Favorite Tools for This Recipe
These are a few things I actually use in my own kitchen that make this recipe so much easier:
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Coconut Lime Tart
Ingredients
Method
- Cut the butter into the flour and sugar, add ice water, and press into a tart pan. Blind bake at 375F for 15 minutes.
- Whisk the coconut milk, yolks, sugar, lime juice, zest, and cornstarch in a saucepan.
- Cook over medium, stirring, until thick.
- Pour into the crust and smooth the top.
- Chill until set and finish with toasted coconut.
Notes
Coconut Lime Tart
Ingredients
Method
- Cut the butter into the flour and sugar, add ice water, and press into a tart pan. Blind bake at 375F for 15 minutes.
- Whisk the coconut milk, yolks, sugar, lime juice, zest, and cornstarch in a saucepan.
- Cook over medium, stirring, until thick.
- Pour into the crust and smooth the top.
- Chill until set and finish with toasted coconut.
