Print

Decadent Key Lime Coconut Tarts: 7 Steps

Key Lime Coconut Tarts
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These mini Key Lime Coconut Tarts offer a delightful tropical escape. They feature a tangy key lime filling perfectly balanced with creamy coconut in a crisp tart shell. It’s a refreshing dessert that’s perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened shredded coconut
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, cold and cut into cubes
  • 1 large egg yolk
  • 2-3 tablespoons ice water
  • 1 cup key lime juice (from about 8-10 key limes)
  • ½ cup sweetened condensed milk
  • ½ cup heavy cream
  • ¼ cup unsweetened shredded coconut, toasted
  • Key lime slices, for garnish (optional)
  • Toasted shredded coconut, for garnish (optional)

Instructions

  1. In a food processor, combine flour, ½ cup shredded coconut, sugar, and salt. Pulse until combined.
  2. Add cold butter cubes and pulse until the mixture resembles coarse crumbs.
  3. In a small bowl, whisk together the egg yolk and 2 tablespoons of ice water. Add to the food processor and pulse until the dough just begins to come together. If it’s too dry, add the remaining 1 tablespoon of ice water.
  4. Turn the dough out onto a lightly floured surface and gather it into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  5. Preheat your oven to 375°F (190°C).
  6. Roll out the chilled dough to about ⅛-inch thickness. Cut out circles to fit your mini tart pans. Press the dough into the tart pans and trim any excess. Prick the bottoms with a fork.
  7. Line the tart shells with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
  8. Remove the parchment paper and weights. Bake for another 5-7 minutes, or until lightly golden. Let cool completely.
  9. In a medium bowl, whisk together key lime juice, sweetened condensed milk, and heavy cream until smooth.
  10. Pour the filling into the cooled tart shells.
  11. Chill the tarts in the refrigerator for at least 2-3 hours, or until the filling is set.
  12. Before serving, sprinkle with ¼ cup toasted shredded coconut and garnish with key lime slices if desired.

Notes

  • To toast shredded coconut, spread it in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, watching closely and stirring occasionally until golden brown.
  • Ensure your key lime juice is fresh for the best flavor.
  • These tarts are best served chilled.

Nutrition

Find it online: https://savorandpin.com/key-lime-coconut-tarts/