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)
- 250g digestive biscuits
- 50g desiccated coconut
- 140g butter, melted
- 160ml tin coconut milk
- 397g tin condensed milk
- 250ml carton coconut cream (we used Blue Dragon UHT)
- 140ml lime juice (around 9 limes)
- 2 large free-range eggs and 5 yolks
- Toasted coconut shavings and lime zest shreds to serve
- Heat the oven to 180°C/fan160°C/gas 4. Whizz the biscuits and coconut in a food processor until they form fine crumbs. Pour in the butter and, with the motor still running, whizz until the mixture has the texture of wet sand. Tip into a 23cm x 5cm deep fluted tart tin with a removable base and press firmly into the base and up the sides to form the tart case (it needs to be well packed to hold together). Chill in the freezer for 10 minutes or in the fridge for 20.
- Remove from the fridge or freezer, then put on a baking sheet and bake for 10-15 minutes until evenly golden and smelling toasted. Don’t worry if a little butter escapes from the base. Remove from the oven and leave to cool completely. Turn the oven down to 130°C/fan110°C/gas ¾.
- Meanwhile, in a large mixing bowl, whisk the coconut milk, condensed milk, coconut cream, lime juice, eggs and yolks together with a balloon whisk until smooth (don’t worry about the odd small lump of coconut). Leave to infuse while the tart case cooks and cools, then sieve into the cooled tart case and return to the oven.
- Bake for 50-60 minutes until the filling is set but still with a slight wobble in the middle. Remove from the oven and cool completely, then put in the fridge and chill overnight. Serve sprinkled with shavings of toasted coconut and fine strips of lime zest.
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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