Lime & Coconut Tart

Prep Time: 30 minutes

Bake Time: 1 hr 15 minutes

Total Time: 1 hr 45 minutes (not including overnight chilling)

This lime & coconut tart has a refreshing and zingy filling, complemented by a delicious biscuit base.

Ingredients:

  • 250g digestive biscuits

  • 50g desiccated coconut

  • 140g butter, melted

  • 160ml coconut milk

  • 397g tin condensed milk

  • 250ml coconut cream

  • 140ml lime juice

  • 2 eggs and 5 yolks

  • Coconut shavings

  • Lime zest

  • Sage & Sun Co. Dried Lime slices

Method:

  1. Preheat oven to 160°C fan-forced

  2. Blitz the digestive biscuits and desiccated coconut in a food processor until it forms fine crumbs. Pour in the melted butter whilst the the processor is still on and combine until it has the texture of wet sand.

  3. Pour mixture into a 25cm tart tin with a removable base and press firmly into the base and sides. Chill in the freezer for 10 minutes or in the fridge for 20 minutes.

  4. Once chilled, remove and place on a tray lined with baking paper (to collect any butter that may drip through) and bake for 10-15 minutes until evenly golden.

  5. Remove from the oven and leave to cool completely. Turn the oven down to 110°C fan-forced.

  6. In a large bowl, whisk the coconut milk, condensed milk, coconut cream, lime juice, eggs and yolks together until smooth.

  7. Once the tart base is cooled, sieve lime and coconut mixture into the cooled tart case and return to the oven.

  8. Bake for 50-60 minutes until the filling is set but still with a slight wobble in the middle. Remove from the oven and cool completely, then put in the fridge and chill overnight.

  9. Serve sprinkled with coconut shavings, lime zest and our Sage & Sun Co. Dried Lime slices.