Put the lime in the coconut… tart!


Before we went camping, we had planned, in hindsight, an extravagant menu of meals.  We ended up coming back with almost half of our food, some of which was even untouched.  The week following the trip involved using up the left-over produce and goods which was not very inspiring.  Until this song came on.  Go ahead.  Click it and press play.  It will get stuck in your head and then you will have to make a delicious coconut lime tart like I did!

Because this tart turned out so well, I decided to publish this one ahead of the promised tales from the campfire! It’s only one ingredient away from being vegan.  As it’s easily adaptable, I have included this in the vegan index.

This tart is almost a no-bake tart, being that the crust only needs to be cooked in the oven for 15 minutes.  Basically, you make the crust, and fill it with coconut butter and curd, refrigerate it overnight, and enjoy the next day.  Takes about 45 minutes to make from start to finish.

How to make it

First, make coconut butter by whizzing 1 cup of coconut flakes in a food processor until it resembles a paste.  Make sure you use the flakes which are meaty, and not sweetened, otherwise you will end up with a sandy mess rather than smooth butter.  It usually takes about 5-10 minutes.  Set aside and do not wash the processor!

Then, make the crust

  • 1 ½ pack of graham crackers
  • 1/3 cup brown sugar
  • ¼ cup shredded coconut (unsweetened)
  • ¼ cup whole pecans
  • 8 tbsp coconut oil

Preheat oven to 375F – this is the only part of the recipe that needs baking.  Whizz everything except coconut oil in a food processor until uniform.  Add coconut oil and pulse a few times to mix.  Pour onto a large tart tin and press down with fingers evenly, making sure to push up the sides too.  Bake in the oven for 10-15 minutes depending on how toasted you like your crust.  Set aside to cool.

Then, make the lime curd

  • ½ cup key lime juice (about 8 key limes and 2 regular limes)
  • 4 tbsp key lime zest (about 8)
  • 1 cup granulated sugar
  • 4 eggs
  • ¼ cup cold butter, diced (4 tbsps, can use vegan butter also)

In a saucepan or medium sized pot, whisk together everything except the cold butter.  Turn on the heat to medium, and stir continuously until the curd thickens.  It takes about 10-15 miutes, and the tines of the whisk should leave marks in the curd.  Take the pot off the heat, and add in the cold butter one at a time while stirring.  Set aside.

Assemble the tart

Spread the coconut butter evenly along the bottom of the tart shell.  Then, pour the curd through a strainer onto the tart and spread evenly, being careful not to scrape the bottom.  Let  cool for about 5 minutes so that a skin forms on the curd.  Then, wrap in plastic wrap with it touching the curd surface, and refrigerate for at least 3 hours before serving.  The tart is best served the day after though.

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