My kind friend from yoga gave me 12 limes yesterday and I was like, “Yay! Key lime party!”. I adapted this recipe from BBC good food which is my go-to place for recipes. It is fairly simple to make tarts, just that it might be slightly tedious because of the pastry (if you make it from scratch). Instead of the usual graham crackers crust, I’ve decided to make a crust out of rolled oats and desiccated coconuts (just like my pumpkin pie). The sourness of the lime together with the fragrance and sweetness of the coconut is like a marriage made in heaven.

P.s instead of making little tartlets like what I did, you can use the same recipe and roll the pastry out into a pie tray – saves you lots of time too!

Ingredients for the pastry
Preheat the oven temperature to 180 degrees
Preparation time: 10min
Baking time: 10-15 min

1. 80g plain flour
2. 70g wholemeal flour
3. 60g desiccated coconut
4. 90g rolled oats – blended
5. 60g brown sugar
6. 2 table spoon honey
7. 1/2 tsp bicarbonate soda (combined with 1/2 tbs of boiling water)
8. ¼ tsp salt
9. 100ml grapeseed oil

Ingredients for the filling
Reduce the oven temperature to 160 degrees
Preparation time: 15min
Baking time: 30-35 min

1. 300g condensed milk (skim)
2. 5 medium egg yolks
3. 5 lime zested and juiced (You can use 4 if you prefer it to be less sour)

Nutrition per tart

Click on the images for baking instructions

Place all the ingredients for the crust into a food processor. Let it run until the oats become little pieces then use a spoon to mix the mixture evenly.

Roll the pastry out into your muffin tray. Remember to grease your muffin tray if you are not using silicon trays.

Blind bake the crust for 10min and remove the baking paper and beans/rice and bake for another 5min.

Let the pastry cool down slightly.

While the pastry is baking, zest and juice 5 limes.

Separate the egg yolks from the egg whites.

Whisk for about 1min.

Add in 300g of condense milk into the whisked egg yolks and continue to whisk for another 3min.

Add in the lime juice and zest and whisk it until there is uniform mixture.

Pour out the filling into the crust and place it into the oven for 30min

Once it is ready, take it out from the oven and let it cool. Chill for at least three hours before serving or overnight if possible.

There you have it! Little coconut crusted lime tartlets.