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To make a lime coconut tart, you need a few key ingredients. First, the tart crust holds everything together. The crust uses graham cracker crumbs, unsweetened shredded coconut, melted unsalted butter, and granulated sugar. You mix these until they feel like wet sand. Press this mixture into a tart pan to form the base.

Lime Coconut Tart

Indulge in the refreshing taste of a Lime Coconut Tart that's perfect for any occasion! This easy-to-make dessert combines zesty lime and creamy coconut for an irresistible treat. In our blog post, you'll find essential ingredients, step-by-step instructions, and tips to elevate your tart. Whether you're entertaining guests or treating yourself, this tropical delight will impress everyone. Click through to explore the full recipe and bring this flavorful creation to your table!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsweetened shredded coconut

½ cup unsalted butter, melted

1/3 cup granulated sugar

1 can (14 ounces) sweetened condensed milk

1 cup fresh lime juice (about 6-8 limes)

1 tablespoon lime zest

3 large egg yolks

1 cup heavy cream

2 tablespoons powdered sugar

Toasted coconut flakes for garnish

Instructions
 

Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, shredded coconut, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.

    Form the Crust: Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan. Use the back of a measuring cup or your fingers to create an even layer. Bake for 8-10 minutes until golden. Allow it to cool completely.

      Make the Filling: In a large mixing bowl, whisk together sweetened condensed milk, lime juice, lime zest, and egg yolks until smooth and well combined.

        Pour the Filling: Pour the lime filling into the cooled crust, spreading it evenly. Bake for an additional 15-20 minutes, until the filling is slightly set but still has a little jiggle in the center. Allow to cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours or until set completely.

          Whip the Cream: In a separate bowl, beat the heavy cream and powdered sugar together until soft peaks form.

            Serve: Once the tart is chilled and set, carefully release it from the tart pan. Top generously with the whipped cream and sprinkle toasted coconut flakes over the top for decoration.

              Enjoy: Slice and serve chilled, garnished with additional lime slices if desired.

                Prep Time: 20 minutes | Total Time: 5 hours | Servings: 8