Lime and coconut tart
- March 2014
- Serves 10-12
- Hands-on time 45 min, oven time 1 hour 10 min, plus overnight chilling
Experience a totally tropical taste with this lime and coconut tart – complete with toasted coconut. This recipe is simple to make but the flavours will certainly impress your dinner party guests.
- 29.5g (18.6g saturated)
- 32.8g (20.1g sugars)
This gorgeous pudding will actually benefit from a night in the fridge as it will firm up the texture and make it easier to cut. Take out of the fridge 40-60 minutes before serving, so it can come back to room temperature.
Lightly whisk leftover egg whites, then put in a sealable plastic bag (marked with the number of whites and the date) and freeze for up to 3 months. Defrost overnight in the fridge, then use for meringues. Alternatively, use them to make chocolate mousse.
Make the tart and keep it chilled in the fridge for up to 24 hours before serving.
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