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Coconut Lime Tart

Posted on 17 June 2019

If key lime pie were shipwrecked on a tropical island, we imagine it would taste something like this! Makes one tart.

Ingredients

GRAHAM CRACKER TART CRUST COCONUT LIME CURD FINISHING TOUCHES
  • whipped cream
  • lime zest
SPECIAL EQUIPMENT
  • 9" tart pan

Directions

GRAHAM CRACKER TART CRUST
  1. Preheat the oven to 325℉.
  2. Combine all ingredients for the crust and press into a tart pan, going up the sides to make an even edge at the top.
  3. Bake the crust for 15-18 minutes.
  4. Let cool while you prepare the filling. Leave the oven on.
COCONUT LIME CURD
  1. In a saucepan over medium heat, stir 1 cup of the coconut milk and the sugar until the sugar is dissolved.
  2. In a separate bowl whisk together the cornstarch and remaining coconut milk until smooth.
  3. Pour the cornstarch slurry into the saucepan and add the lime juice. Cook, stirring, until it simmers.
  4. Off the heat, temper in the eggs, return the mixture to medium heat and cook to 179℉, stirring constantly.
  5. Off the heat, add the butter and Lime Zest Oil Extract and stir to combine.
  6. Pour the mixture into the tart shell and bake at 325℉ for 15 minutes.
  7. Cool and chill for at least 3 hours or overnight.
  8. Top with whipped cream and lime zest.
TIPS:
Amoretti Coconut Lime Tart Recipe Amoretti Recipe: Coconut Lime Tart

Products used in this recipe

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