Tuesday, April 10, 2012

Lime Tart with Coconut Crust

Lime Tart with Coconut Crust
Lime Tart with Coconut Crust

Wow, is this stuff ever good. I don't know how else to start this post because this tart turned out so well I wanted to eat the whole thing. I settled with a single fork-full and fed the rest to the kids, who liked it just as much.

The filling is nearly identical to my favorite Key Lime Pie, but the crust is the real star of the show here. Lime zest, flaked coconut and butter ... what's not to love? I think it's perfect from now until oh ... Christmas? Yeah, that would work.

Use Key limes if you can get them. They're sweeter and smaller and worth the effort to find.
Coconut Tart Crust
Close-up of the crust. Mmmmm.

Lime Tart with Coconut Crust
Makes on 9-inch pie
Printable Recipe

1  9-in pie shell
5 egg yolks
14 ounces sweetened condensed milk
1/2 cup lime juice
Zest of 1 lime (about a teaspoon)

Preheat oven to 375. Make the tart crust first and reduce heat to 350.
Put the yolks in a large bowl and beat them with a whisk, just breaking them and mixing
them well. Slowly stir in the condensed milk. Mixing well, stir in the lime juice. Pour the filling into the
tart shell (below). Bake for about 12-to-15 minutes. Remove and cool completely before cutting.
Serve with freshly whipped cream if desired.

1 1/2 cups shredded sweetened coconut
6 Tablespoons unsalted butter
3/4 cup all-purpose flour
1/2 cup confectioners' sugar
1/2 teaspoon lime zest
pinch of salt

Combine butter and coconut in a large bowl. Beat with a hand mixer until well combined. Add zest and beat just until incorporated. Stir in flour and sugar with a wooden spoon. This is a sticky dough - flour hands or coat with more confectioner's sugar.

Press into and up sides of a well-greased, fluted 9-inch pie pan with a removable bottom. Bake at  375 degrees F. for 12-15 minutes or until lightly browned. Set aside while making pie filling.

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