Name: Lime coconut tart
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8
Ingredients: 1 1/2 sheets frozen shortcrust pastry, thawed; 4 eggs, lightly beaten; 180 millilitre can coconut cream; 1 cup caster sugar; 4 limes, finely grated zest and juice

Lime coconut tart

Sweet, creamy and zesty, this beautiful lime and coconut tart is surrounded by a golden, crumbly pastry that creates a brilliant dessert, making the most of tropical flavours.

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Serves 8

Prep

20M

Cook

Total

1H 20M

Ingredients

1 1/2 sheets frozen shortcrust pastry, thawed

4 eggs, lightly beaten

180 millilitre can coconut cream

1 cup caster sugar

4 limes, finely grated zest and juice

Method

1.Preheat oven to 180°C (160°C fan-forced). Lightly grease a 23cm-round flan pan with removable base.

2.Line pan with joined pastry sheets, cutting to fit and trimming edges. Chill 15 minutes. Bake blind 12-15 minutes. Remove paper and filling; bake further 8-10 minutes, until base is lightly golden. Cool slightly.

3.In a large bowl, whisk eggs, coconut cream sugar and juice together. Stir in half of the zest.

4.Transfer tart case to an oven tray. Pour in filling. Bake 30-35 minutes, until centre is just set. Allow to cool. Garnish with remaining zest. Serve in slices.

If you’re pushed for time, use a pre-made shortcrust tart shell, and continue from step 4. Coconut cream can be replaced with pure cream, if preferred.
Note

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