A light, creamy and refreshing lime filling topped with fluffy coconut cream! Easily dairy free. Perfect for Spring or Cinco de Mayo!
Sometimes I think about writing the recipe out as it was actually made in my own kitchen, including all of the mishaps, messes and redos. By the time the recipe makes it here, it’s been through a lot! And so has my sanity…
Today was no exception.
I love involving my almost-3-year-old (just another month or so and I can drop the almost!) in the kitchen. But there are days… I almost can’t handle it.
She is usually pretty good about listening and we have some pretty basic rules when it comes to her helping me.
She’s not to touch any cutting boards or anything on them, unless I ask her too.
She doesn’t touch knives.
She’s never to put a chair or stool in front of the stove to stand on.
She’s not to put anything in her mouth without asking.
She’s pretty good about most of these things, except maybe that last one. She’s a food addict like myself, and it’s not always easy!
As we were making the lime curd today and I was painstakingly juicing the limes into a measuring cup, she was whisking the eggs and sugar together. I always tell her, “keep the whisk in the bowl”, but all of a sudden there was liquid egg all over the counter and in my hurry to clean it up I knocked over my cup and lost about half of my lime juice.
And so I think I’ll stick to “what you should do in your own kitchen while making the recipe” instead of “what actually happens in my own kitchen while making the recipe”.
I would love to hear some of your stories about cooking with your kids! You know, so I know I’m not the only one. 😉
I love citrus, and I love coconut.
I was testing out a gluten-free coconut and almond based tart shell to make these in, but it was a total fail and so I used some bought tart shells I had stashed in the freezer for months.
Don’t judge me. One can only handle so many disasters on a single Monday!
I was searching for a great lime curd recipe as a base for my filling, and I decided to try out this lime curd recipe from Dorothy at Crazy for Crust – I just love how simple and quick it is! I folded in some whipped coconut cream for some extra creaminess, and I added a drop of green food coloring (I know, don’t judge me. It’s still Monday) only because I wanted them to look like lime tarts. This is totally, completely optional.
Finish with some whipped coconut cream or even regular whipped cream, some toasted coconut and lime zest, and you’re good to go! An awesome Spring treat
These Coconut Lime Tarts would be so perfect for Cinco de Mayo, or a Spring party, baby shower or birthday!
- 12 premade tart shells, baked according to directions and cooled
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup fresh lime juice (or sub bottled)
- Zest of 1 or 2 limes (I used 1.5 tbsp lime zest)
- 4 tbsp unsalted butter, cubed
- ¾ cup whipped coconut cream**
- ¼ cup toasted coconut
- Grated lime zest
- 1 ½ cup whipped coconut cream**
- Make the lime curd cream filling: In a small pot, whisk together the eggs, sugar, juice and zest until smooth. Place over medium heat* and cook, stirring continuously, until thickened (4-5 minutes). Remove from heat and stir in the butter until melted. Set aside to cool to room temperature.
- When the curd has cooled to room temperature, stir in whipped coconut cream slowly.
- Spoon warm filling into the cooled tart shells and place in the fridge to set completely.
- Divide remaining coconut cream between tarts and garnish with toasted coconut and lime zest. Store in the refrigerator until ready to serve.
Whipped Coconut Cream: http://www.thereciperebel.com/gluten-free-dairy-free-almond-joy-cupcakes/