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:

Equipment:

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:

covered percent of daily need