Pies and tarts, Recipes
Comments 4

Coconut crusted lime tartlets

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
limepie

Click on the images for baking instructions

4 Comments

  1. Samantha says

    Thank you for this recipe. I used 4 lime zest and juice with 1 lemon juiced and the taste combined with the coconut crusted base was perfect!
    I didn’t want to waste the egg whites so I finished the tartlets off with meringue topping and although my meringue was not perfect it gave it that nice balance between sweet and tart.
    Making it again today but this time as a tart and not tartlets and hoping to perfect the meringue.

    • Thank you Samantha! Glad that you enjoyed it! Making meringues with the left over egg whites is a good idea and it will go well with the sour tangy flavour of the tart:)

  2. Pingback: Little key lime cheese tarts – Table for Ting

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