Coconut Lime Tarts

Coconut Lime Tarts: a light, creamy and refreshing lime filling topped with fluffy coconut cream! Easily dairy free. Perfect for Spring or Cinco de Mayo!
Course Dessert
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 12 tarts
Calories 321kcal
Author Ashley Fehr


  • 12 premade tart shells baked according to directions and cooled

Lime curd cream filling:

  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1/2 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
  • 3/4 cup whipped coconut cream**


  • 1/4 cup toasted coconut
  • Grated lime zest
  • 1 1/2 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 recipe:


Calories: 321kcal | Carbohydrates: 22g | Protein: 4g | Fat: 25g | Saturated Fat: 18g | Cholesterol: 54mg | Sodium: 58mg | Potassium: 179mg | Fiber: 1g | Sugar: 13g | Vitamin A: 185IU | Vitamin C: 4.3mg | Calcium: 14mg | Iron: 2.6mg