I proudly present to you my Lime in the Coconut Tart. Basically take 10 limes and squeeze them into all the coconut products that you can find.

She’s a lovely twist on a classic key lime because let’s face it, I haven’t seen those in Switzerland.

Meow.

This serving angle fueled by rose.

Oh yes.

Lime in the Coconut Tart

• 250g (1 package) of Bischoff cookies
• 50 g of grated coconut
• 140g butter, melted
• 160ml coconut milk
• 300g condensed milk
• 250 ml coconut cream
• 2 eggs and 5 egg yolks
• Juice of 9 limes
• Toasted coconut and lime slices for garnish

Chef’s note: My first recipe in metric!! I almost remember what these measurements equate to now. My phone is a myriad of searches on what’s 200C and how many cups is 160ml. Thank you Google!

Ok real chef’s note: The original recipe calls for a 25cm tart pan. Way too small. I went with this awesome rectangle shape and made some smaller side car ones too. Experiment with size. How bad can it be.

1. Smash the cookies with a rolling pin and combine with coconut and melted butter. Push into tart pan.
2. Freeze for 10 minutes.
3. Bake at 180C for 10 minutes.
4. Cool and begin your pie guts.
5. Lower oven temperature to 160C.
6. Combine coconut milk, condensed milk, coconut cream, eggs, and lime juice in with a whisk.
7. Pour filling into tart shell. Bake ~60 minutes until just the center wiggles.
8. Remove from oven and cool on counter until room temperature.
9. Refrigerate overnight and serve garnished with lime slices and toasted coconut.