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Coconut Lime Cream Tart

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“This tart reminds of a tropical vacation. The lime and coconut flavours play off one another in this creamy, refreshing tart. From Canadian Living magazine. NOTE: Prep time does not include chilling time.”
READY IN:
35mins
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

  • CRUST
  • 11 shortbread cookies (about 6 oz)
  • 34 cup coconut, sweetened and shredded
  • 14 butter, melted
  • FILLING
  • 34 cup milk
  • 2 tablespoons sugar
  • 2 tablespoons cornstarch
  • 14 cup coconut syrup (creamy)
  • 12 teaspoon lime rind, grated
  • 1 egg yolk
  • 2 tablespoons lime juice
  • 14 teaspoon coconut extract
  • 12 cup whipping cream
  • TOPPING
  • 14 cup whipping cream
  • 2 lime slices, thin

Directions

  1. CRUST:.
  2. Crush cookies in a food processor. Add the coconut and butter, pulsing until mositened. Press into a 9" tart pan with removable bottom (I just use my springform pan).
  3. Bake @ 350* oven, until crust is golden and firm. This should take about 15 minutes. Let cool.
  4. FILLING:.
  5. Whisk milk, sugar and cornstarch together in a heavy saucepan.
  6. Whisk in the cream of coconut syrup and lime rind.
  7. Bring to simmer over medium heat and stir constantly. Simmer until thickened, about 2 minutes. Remove from heat.
  8. In a bowl, whisk the egg yolk. Whisk in the hot milk mixture, then pour back in pan and simmer for 2 minutes, stirring all the time.
  9. Stir in the lime juice and coconut extract.
  10. Pour into bowl. Cover surface with plastic wrap and refrigerate until cold - about 2 hours.
  11. Whisk the filling to loosen. In a separate bowl, whip the cream, then fold it into the filling. Scrape into crust and smooth top.
  12. Cover and refrigerate 1 hour.
  13. TOPPING:.
  14. Whip cream. Pipe or spoon 6-8 rosettes around edge of tart.
  15. Cut each lime slice into quarters and place one in each cream rosette.

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