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