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