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Lime Tarts with Coconut Cream

James Carrier
Yield Makes 6 servings
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.


  • 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
  • Butter crusts
  • Lime curd

Nutrition 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

How to Make It

  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.