I woke up yesterday morning wanting to bake a coconut key lime tart. Where the idea came from is beyond me. But it sounded like a good idea and it was Saturday so I had plenty of time for baking.
My craving told me I wanted a normal key lime filling with a coconut graham cracker crust. In addition, I wanted whipped cream and toasted coconut on top. With specific details like this, you’d think I’d made this particular tart before. But I hadn’t.
I have made key lime tarts before. I think the last one I made was a little off but I can’t quite recall what was wrong with it. Rather than risk even the slightest failure, I went to the internet. After looking around the web a little, I found Peabody’s Camping Key Lime Pie with Coconut-Pecan Graham Cracker Crust. Her recipe looked perfect but I didn’t feel like running to the store for pecans or mascarpone cheese…so I left them out and altered the recipe.
Coconut Key Lime Tart
- 1/2 cup key lime juice, fresh if possible
- 1/2 cup heavy whipping cream
- 1 can (14 ounces) sweetened condensed milk
- 5 egg yolks
- whipped cream (for garnish)
- 1/2 – 3/4 cup toasted coconut (for garnish)
- 1 coconut graham cracker pie crust (see recipe below)
- Whisk sweetened condensed milk with the egg yolks.
- Stir in whipping cream and key lime juice.
- Pour into prepared coconut graham cracker crust and bake at 325° for 15 minutes.
- Cool to room temperature and refrigerate for at least an hour before slicing.
Coconut Graham Cracker Crust
- 1 1/4 cups crushed graham cracker crumbs (approximately 12 graham crackers)
- 1/2 cup toasted sweetened coconut flakes, crushed into tiny pieces
- 1/3 cup granulated sugar
- 1 teaspoon coconut extract
- 6-7 tablespoons melted unsalted butter
- In a food processor, blend together graham cracker crumbs, coconut, and sugar.
- Add about 6 tablespoons melted butter. Pulse a few times. If it seems like it needs more butter add the remaining tablespoon.
- Pour contents into an 11″ tart pan and press to form a shell.
- Bake crust for 10 minutes at 400 degrees.