Description
This Coconut Lime Tart is a delightful tropical dessert combining a crisp graham cracker crust with a luscious, tangy lime and coconut filling. Perfectly balanced between sweet and tart, it’s topped with toasted coconut and optional whipped cream for an irresistible finish. Ideal for summer gatherings or anytime you crave a refreshing, creamy treat.
Ingredients
Scale
Crust
- 1 1/4 cups graham cracker crumbs
- 1/4 cup shredded sweetened coconut
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 1 can (14 ounces) sweetened condensed milk
- 4 large egg yolks
- 1/2 cup freshly squeezed lime juice
- 1 tablespoon lime zest
Topping
- 1/2 cup sweetened shredded coconut, toasted
- Whipped cream for serving (optional)
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, shredded sweetened coconut, granulated sugar, and melted unsalted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom and up the sides of a 9-inch tart pan to form the crust. Bake for 8 minutes, then remove from the oven and allow it to cool slightly.
- Make the filling: In a separate bowl, whisk together the sweetened condensed milk, egg yolks, freshly squeezed lime juice, and lime zest until the mixture is smooth and well blended.
- Assemble the tart: Pour the prepared filling evenly into the baked crust, spreading it out to cover the surface.
- Bake the tart: Return the tart to the oven and bake for 15 to 18 minutes, or until the filling is just set but still slightly jiggly in the center for a creamy texture.
- Cool and chill: Remove the tart from the oven and let it cool to room temperature. Then refrigerate for at least 2 hours, allowing the tart to fully chill and set.
- Add the finishing touches: Before serving, sprinkle the top with toasted shredded coconut for a crunchy, flavorful contrast. Optionally, add dollops of whipped cream as a garnish to enhance the dessert’s richness.
Notes
- You can substitute the graham cracker crumbs with digestive biscuits or vanilla wafer crumbs for a different crust flavor.
- For extra flavor depth, add a splash of coconut extract to the filling mixture.
- This tart is best made a day ahead to allow the flavors to fully develop and deepen.
