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Key Lime Tart with Coconut Recipe

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4.1 from 3 reviews

  • Author: Sara
  • Total Time: 4 hours 35 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Key Lime Tart with Coconut combines a crunchy graham cracker and coconut crust with a creamy, tangy key lime filling enriched by coconut cream. Topped with luscious whipped cream and toasted coconut flakes, this refreshing dessert is perfect for summer gatherings or anytime you crave a tropical treat.

Ingredients

Crust

  • 10 full graham cracker sheets (about 1 1/2 cups of crumbs)
  • 1/2 cup unsweetened coconut flakes
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 6 tablespoons unsalted butter, melted
  • Pinch of kosher salt

Filling

  • 4 large egg yolks, room temperature
  • 1 (14 oz) can sweetened condensed milk
  • 1/2 cup coconut cream
  • 1/2 cup key lime juice
  • 1 teaspoon key lime zest

Topping

  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Toasted coconut flakes, lime slices, or wedges for garnish

Instructions

  1. Prepare the Graham Cracker Crust: Preheat your oven to 350°F (175°C). Lightly grease a tart pan with butter or neutral cooking spray to prevent sticking.
  2. Make the Crust Mixture: Using a food processor, pulse the graham cracker sheets until you have about 1 1/2 cups of semi-fine crumbs. Add the unsweetened coconut flakes, sugar, cinnamon, melted butter, and a pinch of kosher salt. Pulse again until the mixture is finely ground and combines well.
  3. Form and Bake the Crust: Pour the crust mixture into the prepared tart pan. Press it evenly onto the bottom and up the sides of the pan to form the crust. Bake for 7 to 8 minutes or until it becomes lightly golden. Remove from oven and let cool completely at room temperature.
  4. Prepare the Coconut Key Lime Filling: In a medium bowl, whisk the egg yolks until creamy and smooth. Add the sweetened condensed milk, coconut cream, key lime juice, and key lime zest. Whisk until the filling is fully incorporated and smooth.
  5. Fill the Tart and Bake: Pour the filling into the cooled tart crust. Bake at 350°F (175°C) for 10 to 14 minutes, or until the filling is mostly set but still slightly jiggly in the center.
  6. Cool the Tart: Remove the tart from the oven and place it on a wire rack. Let it cool at room temperature for about 30 minutes. Then, cover the tart surface with plastic wrap to prevent a skin from forming and refrigerate for 3 to 4 hours until chilled and fully set.
  7. Make Whipped Cream Topping: Using a stand or hand mixer, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  8. Assemble and Serve: Just before serving, spread the whipped cream evenly over the top of the chilled tart. Garnish with toasted coconut flakes and lime slices or wedges as desired. Slice and serve immediately. Enjoy your tropical Key Lime Tart with Coconut!

Notes

  • Be sure the egg yolks are at room temperature to help the filling mix smoothly.
  • If key limes are unavailable, fresh regular lime juice can be used but will slightly alter the flavor.
  • Pressing plastic wrap directly onto the tart filling before chilling prevents a skin from forming.
  • To toast coconut flakes: Spread them evenly on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally until golden.
  • Use a tart pan with a removable bottom for easier slicing and serving.
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/key-lime-tart-with-coconut-recipe/