Coconut Lime Tarts
A light, creamy and refreshing lime filling topped with fluffy coconut cream. Easily dairy free. Perfect for Spring or Cinco de Mayo!
⏱️ Prep: 20 min
Ingredients
| 12 | premade tart shells, baked according to directions and cooled | |
| 3 | large eggs (lime curd cream filling) | |
| 3/4 cup | 180 ml | granulated sugar |
| 1/2 cup | 120 ml | fresh lime juice (or sub bottled) |
| — | Zest of 1 or 2 limes (I used 1.5 tbsp lime zest) | |
| 4 tbsp | 60 ml | unsalted butter, cubed |
| 3/4 cup | 180 ml | whipped coconut cream |
| 1/4 cup | 60 ml | toasted coconut (garnish) |
| — | Grated lime zest (garnish) | |
| 1 1/2 cup | 360 ml | whipped coconut cream (garnish) |
Instructions
- Make the lime curd cream filling: In a small pot, whisk together the eggs, sugar, juice and zest until smooth. Place over medium heat* and cook, stirring continuously, until thickened (4-5 minutes). Remove from heat and stir in the butter until melted. Set aside to cool to room temperature.
- When the curd has cooled to room temperature, stir in whipped coconut cream slowly.
- Spoon warm filling into the cooled tart shells and place in the fridge to set completely.
- Divide remaining coconut cream between tarts and garnish with toasted coconut and lime zest. Store in the refrigerator until ready to serve.
RECIPE NOTES
**Whipped Coconut Cream recipe: https://www.thereciperebel.com/gluten-free-dairy-free-almond-joy-cupcakes/