Recipe: Lime Tart with Whipped Coconut Cream

It might be September, but summer isn't over yet. It's been in the high '80s all week, I spent the weekend with my parents at the shore, and still have one more shore weekend planned before I'm ready to pack up my shorts and call this the best summer in existence. I think you should hold on to the last moments of summer as well. Make yourself a lime tart and celebrate.

Lime Tart with Graham Cracker Crust

Yields 6-8 servings

Crust
1 1/2 cups graham cracker crumbs (about 11 crackers)
6 tablespoons of melted butter
1 teaspoon salt
4 tablespoons of sugar

Lime Filling
1 can of sweetened condensed milk
4 large egg yolks
1/4 cup lime juice (about 5 limes worth)

Pulse graham crackers in a food processor to make crumbs. Add butter, salt, and sugar and pulse until just combined. Pour crumbs into tart pan and press evenly across the bottom and sides. Bake for 15 minutes at 350 degrees until a slightly darker color and fragrant. Set aside.

In a large bowl, whisk together sweetened condensed milk, lime juice, and egg yolks. Pour filling into pre-baked crust and bake for an additional 15 minutes. Let cool. 

Whipped Coconut Cream

Adapted from Shutterbean's Whipped Coconut Cream

1 can of coconut cream**
teaspoons of vanilla extract
2 tablespoons of agave syrup
toasted coconut (optional)

**Shutterbean has a great explanation for using canned coconut cream and getting the coconut water off.

Add coconut cream, vanilla, and agave into the bowl of an electric mixer. Beat with whisk attachment until soft peaks form. Add to a piping bag with a star tip and pipe around the outside of the tart and in the center. Top with toasted coconut. Refrigerate covered for up to a week. 

This dessert has a strong lime flavor and pretty tart, which is why I've adapted Shutterbean's recipe to make a sweeter whipped coconut cream. That, with the buttery crust, makes this an easy dessert that packs a lot of punch. I also like to add extra toasted coconut to mine once I cut it. Yum!

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