Description

This Coconut Lime Tart features a crisp graham cracker crust filled with a luscious, creamy coconut and lime custard. With a perfect balance of tropical coconut flavor and zesty lime, it’s a refreshing dessert that’s both tangy and sweet. Topped with optional whipped cream and toasted coconut flakes, this tart is ideal for summer gatherings or any occasion that calls for a light yet indulgent treat.

Ingredients

Scale

Crust

1½ cups graham cracker crumbs
⅓ cup melted butter
2 tablespoons sugar

Filling

1 can (400 ml) coconut milk
½ cup sweetened condensed milk
¼ cup fresh lime juice
1 tablespoon lime zest
3 egg yolks
1 tablespoon cornstarch

Topping (Optional)

Whipped cream
Toasted coconut flakes

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Instructions

Preheat Oven. Preheat your oven to 350°F (175°C) to prepare for baking the crust and filling.
Make the Crust. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar, stirring until the mixture is evenly moistened and crumbly.
Form and Bake Crust. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch tart pan to create an even crust layer. Bake for 8 to 10 minutes until it turns golden and set. Remove from oven and allow to cool completely.
Prepare Filling Mixture. In a medium saucepan over medium heat, whisk together the coconut milk, sweetened condensed milk, fresh lime juice, lime zest, egg yolks, and cornstarch until smooth and fully combined.
Cook the Filling. Continuously stir the filling mixture on medium heat until it thickens, approximately 6 to 8 minutes. Take care not to let the mixture boil to avoid curdling.
Fill the Tart. Pour the thickened filling into the cooled prepared crust, spreading it evenly with a spatula or spoon.
Bake the Filled Tart. Return the tart to the oven and bake for an additional 10 to 12 minutes until the filling is just set but still slightly wobbly in the center.
Chill the Tart. Remove the tart from the oven and cool it to room temperature on a wire rack. Once cooled, refrigerate the tart for at least 2 hours to allow it to fully set and chill.
Serve. Before serving, optionally top the tart with whipped cream and toasted coconut flakes for added texture and flavor.

Notes

Ensure constant stirring while cooking the filling to prevent eggs from curdling.
Do not overbake the filling; it should be slightly jiggly in the center when removed from the oven as it firms up during chilling.
Use fresh lime juice and zest for the brightest flavor.
For a dairy-free option, substitute sweetened condensed milk with a coconut-based condensed milk alternative.
Graham cracker crust can be replaced with digestive biscuit crumbs if graham crackers are unavailable.