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Lime & coconut tarts
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Prep Time:
45 minutes
Cook Time:
35 minutes
Total Time:
80 minutes
Ingredients:
  • Thick cream, to serve
  • 3 large eggs
  • 100g caster sugar
  • 50g desiccated coconut
  • 225ml coconut milk
  • 100ml thickened cream
  • 1 large lime, juiced, zested
  • Icing sugar, to dust
  • Candied lime*, to serve
  • 125g unsalted butter, chilled, cubed
  • 175g plain flour
  • 25g caster sugar
  • 20ml (1 tbsp) lime juice
Instructions:
  • Combine butter, flour, and caster sugar in a food processor until mixture resembles fine breadcrumbs. Add lime juice and water until a smooth ball forms. Wrap in plastic wrap and refrigerate for 30 minutes.
  • Preheat the oven to 190°C. Roll out the pastry on a floured surface and line the 10 x 3cm tart pans. Place non-stick baking paper over the pastry, fill with rice or pastry weights, and bake for 10 minutes. Remove the paper and weights.
  • Lower the oven temperature to 170°C.
  • In a bowl, whisk together eggs and sugar until smooth. Stir in coconut, coconut milk, cream, lime zest, and lime juice. Pour the mixture into tart shells and bake for 20-25 minutes until it sets. Allow the tarts to cool, then sprinkle with icing sugar and top with candied lime and a dollop of cream.

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