Lime Tarts with Coconut Cream

Lime Tarts with Coconut Cream Recipe
James Carrier
Notes: Tarts can be assembled in 10 minutes if you bake butter crusts and make lime curd ahead--up to 1 day for crusts, 3 days for curd.


Makes 6 servings

Recipe from


Nutritional Information

Calories 749
Caloriesfromfat 58 %
Protein 9.9 g
Fat 48 g
Satfat 29 g
Carbohydrate 73 g
Fiber 1.3 g
Sodium 389 mg
Cholesterol 325 mg


1/3 cup sweetened shredded or flaked dried coconut
2/3 cup whipping cream
1/3 cup canned coconut milk (stir before measuring)
2 to 3 tablespoons powdered sugar


1. In an 8- to 10-inch frying pan over medium-high heat, stir coconut until lightly browned, 1 to 2 minutes; pour into a small bowl. Cover and let stand at room temperature up to 2 hours.

2. In another bowl, combine whipping cream, coconut milk, and powdered sugar. Beat with a mixer on high speed until coconut cream holds soft mounds. Cover and chill up to 2 hours. Whip to blend before using.

3. Remove pan rims from crusts, and set each crust on a dessert plate. Fill crusts equally with lime curd. Top each tart with equal portions of coconut cream and sprinkle with coconut.

July 2001
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