Prepare to embark on a culinary journey that will transport your taste buds to a sun-soaked paradise! These Key Lime Tarts with a Coconut Pecan Crust are not just a dessert – they're a decadent escape from the ordinary. Imagine a crisp, nutty crust that crumbles perfectly, giving way to a tangy, silky smooth key lime filling that dances between sweet and tart. Whether you're looking to impress dinner guests or treat yourself to a luxurious dessert, these tarts are your ticket to a flavor adventure that promises to be both elegant and irresistibly delicious!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 6 tarts
Ingredients
- 1 cup shredded coconut
- 1/2 cup pecans, chopped
- 1/4 cup unsalted butter, melted
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/2 cup key lime juice
- 1 can (14 oz) sweetened condensed milk
- 2 egg yolks
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 6-cavity tart pan by lightly greasing each cavity with butter or non-stick cooking spray.
- In a food processor, pulse the shredded coconut and chopped pecans until they form a fine, consistent texture. Add melted butter, sugar, and salt, then pulse again until the mixture becomes cohesive and resembles wet sand.
- Press the coconut-pecan mixture firmly into the bottom and sides of each tart cavity, creating an even crust. Use the back of a spoon or your fingers to compact the crust tightly.
- Place the tart pan in the preheated oven and blind bake the crusts for 10-12 minutes, or until the edges turn golden brown. Remove from oven and let cool for 5 minutes.
- In a medium mixing bowl, whisk together the key lime juice, sweetened condensed milk, and egg yolks until smooth and fully combined. The mixture should be creamy and pale yellow.
- Carefully pour the key lime filling into the cooled coconut-pecan crusts, filling each tart to about 1/4 inch from the top.
- Return the tart pan to the oven and bake for an additional 15-18 minutes, or until the filling is set but still slightly jiggly in the center.
- Remove from oven and let the tarts cool completely at room temperature for approximately 30 minutes, then refrigerate for at least 2 hours to allow the filling to set fully.
- Before serving, optionally garnish with additional toasted coconut flakes, whipped cream, or a small lime wedge. Serve chilled.
Tips
- Toasting the coconut and pecans before mixing can enhance their natural flavors and add depth to your crust.
- Use fresh key lime juice if possible – it makes a significant difference in the brightness of the filling.
- When pressing the crust into the tart pan, use the back of a spoon or a small measuring cup to create an even, compact layer.
- Be careful not to overbake the filling – it should still have a slight jiggle in the center when you remove it from the oven.
- For the smoothest filling, strain the key lime mixture before pouring it into the crusts to remove any potential egg membrane.
- Chill the tarts for at least 2 hours before serving to ensure the perfect set and texture.
- For a professional touch, use a kitchen torch to lightly toast the top of the tarts just before serving.
- Store the tarts in an airtight container in the refrigerator for up to 3 days to maintain their freshness.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 5g
Fat: 22g
Saturated Fat: 14g
Cholesterol: 95mg
