Lime and coconut tart Recipe

Lime and coconut compliment each other perfectly in this delicious tart recipe!

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(14 votes) 4.2/5

Les ingrédients

Pour people
  • Unsweetened coconut milk : 400 ml
  • Double cream : 140 ml
  • Caster sugar : 50 g
  • Corn starch : 20 g
  • Egg yolk(s) : 6 whole
  • Shortcrust pastry : 200 g
  • Caster sugar : 25 g
  • Lime(s) : 6 whole
  • Water : 150 ml


  • ETAPE 1

    Preheat the oven to 200ºC. Thinly roll out the pastry and line 6 small tart cases.

  • ETAPE 2

    Lightly prick the base of the pastry with a fork and then line with baking parchment and fill with baking beans. Blind bake for 20 minutes then remove the beans and the parchment and bake for a further 5 minutes, or until the pastry is golden.

  • ETAPE 3

    Remove the tart from the mould and allow to cool. Reduce the oven temperature to 150ºC.

  • ETAPE 4

    To make the filling, pour the coconut milk and cream into a saucepan and heat until almost boiling. Beat the sugar, cornflour and egg yolks in a bowl and whisk in the hot milk. Carefully pour the mixture into the pastry case.

  • ETAPE 5

    Bake for about 30 minutes. The tart filling should still be wobbly in the middle but it will set as it cools.

  • ETAPE 6

    Finely grate the zest from 4 of the limes. In a saucepan, mix the juice of the limes and the water and heat gently until the sugar dissolves. Bring to the boil and boil rapidly for 4-5 minutes until slightly syrupy. Add the lime zest and leave to cool.

  • ETAPE 7

    Dust the tart with icing sugar and drizzle with the lime syrup. Serve when cool.

Chef's tip

«Try serving this with some tangy raspberry drizzle for an extra fruity twist!»

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