Lime & Coconut Tart

Lime cream filling in a coconut tart shell topped with whipped coconut cream and toasted coconut.

Total Time45

Course: Dessert

Cuisine: American

Keyword: Coconut, Cream, Lime, Pie, Tart

Servings: 8

Author: adapted from Hummingbird High and Half Baked Harvest

½ cup + 2 Tablespoons freshly squeezed lime juice (about 4 limes - zest them first) + strained through a fine mesh strainer to remove pulp
3 large eggs, room temperature
1 large egg yolk, room temperature
¾ cup granulated sugar
pinch of salt
1 cup unsalted butter*, cold and cut into 1-inch pieces

Preheat oven to 350°F. Break up the graham cracker sheets and add them to the bowl of a food processor with the coconut and pretzels. Pulse until an even crumb forms. Crumbs should be semi-fine (not powder).
Add the melted butter and the honey and pulse again until incorporated and the crumbs hold together when pinched. Pour mixture into a tart pan or a pie plate and spread the crumbs evenly, pressing the crumbs in firmly, ensuring that the crumbs go up the edges of the pan/plate. Bake for 10-15 minutes.
While the tart shell is baking, pour the remaining ¼ cup of coconut in a small baking dish and toast in the oven for 8-10 minutes, stirring and checking on it halfway through the time. Once toasted and browned, remove coconut from the oven and pour it into a bowl.

You will need a saucepan and a bowl (stainless steel or glass) that can rest on top of the saucepan securely to create a double boiler. Fill the saucepan with 1-2 inches of water and bring to a simmer over medium heat. In the bowl, combine the eggs, yolk, sugar, salt, and strained lime juice. Whisk together, then rest the bowl on top of the saucepan of simmering water. Continue to gently whisk constantly until the mixture thickens (quick-read thermometer will read 180°F). This will take around 10 minutes. If it's not thickening, turn up the heat on the saucepan. If the water is boiling too vigorously, turn the heat down.
Once thickened, remove the bowl from the heat to cool slightly (quick-read thermometer will read 140°F). Add the butter one piece at a time, blending with an immersion blender, counter top blender, or whisking vigorously. Blend/whisk until smooth after the addition of each piece of butter. Once all of the butter is incorporated, the lime cream filling should be smooth and thick. Pour it into the tart shell and spread it evenly. Refrigerate for at least 2 hours before serving, or overnight.

This is best done right before serving. Empty your can of refrigerated coconut cream into a bowl with the icing sugar and half of the lime zest. Using an electric mixer, beat it until it looks like whipped cream, about 5 minutes. Spread on top of the chilled tart. Sprinkle the top with remaining zest and the toasted coconut. Leftover tart will keep well for a day in the refrigerator.

If you only have salted butter for the lime filling, use it but omit the pinch of salt
If you can't find a can of coconut cream, regular heavy cream would work to make whipped cream instead. If using heavy cream, add a splash of vanilla.