Coconut Lime Tart

The recipe Coconut Lime Tart can be made in about 45 minutes. Watching your figure? This dairy free and lacto ovo vegetarian recipe has 562 calories, 9g of protein, and 41g of fat per serving. This recipe serves 6. For $1.3 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. Plenty of people really liked this side dish. 399 people found this recipe to be flavorful and satisfying. Head to the store and pick up sea salt, water, coconut flour, and a few other things to make it today. It is brought to you by The Faux Martha. All things considered, we decided this recipe deserves a spoonacular score of 53%. This score is solid. Coconut, syrup & lime tart, Coconut Lime Cupcakes with Coconut Lime Cream Cheese Frosting, and Coconut Lime Ice Cream Float with Toasted Coconut Cashew Crisps are very similar to this recipe.

Servings: 6

 

Ingredients:

1 (13.5 oz) can coconut milk, full fat

toasted shredded coconut

1 tbsp. coconut flour or 3 tbsp. brown rice flour or unbleached all-purpose flour

5 tbsp. coconut oil

1 egg

1 egg yolk

1 tbsp. honey

grated zest and juice of 1 lime

1/3 c. natural cane sugar

1 c. old-fashioned rolled oats

Crust

1/2 tsp. sea salt

1/4 c. spelt flour

1/3 c. unsalted toasted pistachios

1/2 tsp. pure vanilla extract

1-2 tbsp. water

Garnish

Equipment:

baking paper

tart form

food processor

sauce pan

whisk

oven

sieve

Cooking instruction summary:

Line the bottom of a 14" x 5" tart pan with a removable bottom with parchment paper.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.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.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.

 

Step by step:


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.

3. Add the honey, coconut oil, and salt and pulse a few times to combine.

4. 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.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.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.

5. Let cool to room temperature. Strain the mixture through s fine-mesh strainer and pour into the crust.

6. Bake until the center of the filling is just set, 23-25 minutes.

7. 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.


Nutrition Information:

Quickview
561k Calories
8g Protein
41g Total Fat
45g Carbs
6% Health Score
Limit These
Calories
561k
28%

Fat
41g
63%

  Saturated Fat
29g
182%

Carbohydrates
45g
15%

  Sugar
17g
20%

Cholesterol
59mg
20%

Sodium
308mg
13%

Get Enough Of These
Protein
8g
17%

Manganese
1mg
71%

Fiber
5g
24%

Selenium
14µg
21%

Phosphorus
204mg
20%

Copper
0.38mg
19%

Iron
3mg
18%

Magnesium
57mg
14%

Vitamin B1
0.2mg
13%

Folate
43µg
11%

Potassium
366mg
10%

Zinc
1mg
10%

Vitamin B6
0.15mg
8%

Vitamin B2
0.13mg
7%

Vitamin B3
1mg
7%

Vitamin B5
0.63mg
6%

Vitamin C
3mg
5%

Vitamin E
0.62mg
4%

Calcium
39mg
4%

Vitamin K
2µg
3%

Vitamin A
103IU
2%

Vitamin D
0.31µg
2%

Vitamin B12
0.12µg
2%

covered percent of daily need
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