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Lime Tarts with Coconut Cream





Yields
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.

Lime Tarts with Coconut Cream




James Carrier
 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
Step 1
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.

Step 2
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.

Step 3
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories749
% Daily Value *
Total Fat 48g62%

Saturated Fat 29g145%
Cholesterol 325mg109%
Sodium 389mg17%
Total Carbohydrate 73g27%

Dietary Fiber 1.3g5%
Protein 9.9g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.