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Coconut Lime Tart


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Ingredients

Scale
  • Crust
  • 1 c. old-fashioned rolled oats
  • 1/4 c. spelt flour
  • 1/3 c. unsalted toasted pistachios
  • 1 tbsp. honey
  • 5 tbsp. coconut oil
  • 1/2 tsp. sea salt
  • 12 tbsp. water
  • Filling
  • 1 (13.5 oz) can coconut milk, full fat
  • 1/3 c. natural cane sugar
  • grated zest and juice of 1 lime
  • 1 tbsp. coconut flour or 3 tbsp. brown rice flour or unbleached all-purpose flour
  • 1 egg
  • 1 egg yolk
  • 1/4 tsp. sea salt
  • 1/2 tsp. pure vanilla extract
  • Garnish
  • toasted shredded coconut

Instructions

  1. Line the bottom of a 14″ x 5″ tart pan with a removable bottom with parchment paper.
  2. Combine oats, spelt flour, and pistachios in a food processor and pulse to create a coarse flour. Add the honey, coconut oil, and salt and pulse a few times to combine. Add the water 1 tablespoon at a time and pulse until mixture just begins to hold together. Immediately press the crust into the bottom and just barely up the sides of the prepared tart pan in a thin, even layer. Put in the fridge to chill for at least 1 hour, and up to 5 hours.
  3. Preheat the oven to 375°. Pierce the bottom of the crust with a fork a few times and bake just until toasty, 12-14 minutes. Set aside and let cool completely.
  4. Turn the oven down to 325°. To make the filling, put the coconut milk in a small saucepan and bring to a simmer. Simmer for 5 minutes. Turn off the heat, then stir in the sugar and lime zest and sift in the flour. After the mixture has cooled slightly, whisk in the lime juice, egg, egg yolk, salt, and vanilla until completely combined. Let cool to room temperature. Strain the mixture through s fine-mesh strainer and pour into the crust. Bake until the center of the filling is just set, 23-25 minutes. Remove from the oven and let cool to room temperature, garnish with toasted coconut, then chill in the fridge for at least 20 minutes before serving.

Notes

• I baked this tart in a 8″ spring form pan since I didn’t have a rectangular tart pan. This increased the baking time to 40 minutes.

• For the crust, I substituted wheat flour since I didn’t have spelt flour on hand.

• I used Trader Joe’s new extra thick and creamy Coconut Milk. Love it.

• I also garnished with chopped pistachios because I can’t get enough of their rich color.

Nutrition

  • Serving Size: 6-8
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