This Lime Tarts recipe produces a delightful fusion of tropical flavors: a tangy lime filling and a sweetened coconut graham cracker crust. In addition to the amazing taste, these tarts offer a pleasing texture combination. The crispy coconut crust provides a satisfying crunch, while the creamy lime filling adds a velvety mouthfeel.
This post may contain affiliate links. Please refer to the terms page for more information.
Jump to:
Top Tips
Follow the recipe card below for instructions or check out my YouTube video if you prefer a visual. This recipe has two simple steps as listed below:
- Make the coconut graham cracker crust. Next, the crust is partially baked and fully cooled before adding the filling.
- Make the lime filling and bake the tartlets. Finally, store the lime tarts in the fridge after they are completely cool.
Ingredients
Coconut Graham Cracker Crust Ingredients:
This recipe makes six 3" individual lime tarts. I recommend using tart pans with removeable bottoms for easy unmolding. For tart crust the following ingredients are needed:
- Graham cracker crumbs: you may purchase graham cracker crumbs from your grocer or make your own crumbs in a food processor.
- Toasted shredded coconut: use a sweetened shredded coconut. Toast the coconut in a saucepan over medium heat for a few minutes, stirring often. Keep an eye on the coconut as it can burn quickly.
- Granulated sugar: adds a bit of sweetness to the crust
- Unsalted butter: melted and cooled slightly
Lime Filling Ingredients:
The ingredient list for the lime tart filling is relatively short and simple. You need the following:
- Sweetened condensed milk: usually found in the baking aisle in grocery stores. A 14-ounce can is needed for this recipe.
- Egg yolks: save those whites for an omelet or meringues!
- Lime juice: you may used freshly squeezed or bottled lime juice.
FAQs
Do I need to use fresh lime juice for the tart filling?
How do I store the lime tarts?
How can I decorate the top of the tarts?
📋 Recipe
Lime Tartlets in a Coconut Graham Cracker Crust
Equipment
- 6 Mini tart pans 3" diameter pans with removable bottoms for easy unmolding
- Hand whisk
- Bowls, measuring cups and spoons
Ingredients
Graham Cracker Crust
- 2 Cups Crushed Graham Crackers
- ⅓ Cup Granulated Sugar
- 6 Tablespoons Unsalted Butter melted
- ½ Cup Shredded Coconut toasted
Lime Filling
- 1 14 Ounce Can Sweetened Condensed Milk
- 4 Large Egg Yolks
- 5 Fluid Ounces Lime Juice Freshly squeezed or bottled
Instructions
Graham Cracker Crust
- Preheat oven to 350℉ (180℃)
- Melt butter in microwave or over stovetop.6 Tablespoons Unsalted Butter
- Place graham cracker crumbs, shredded coconut and granulated sugar in a medium-sized bowl. Stir to combine.2 Cups Crushed Graham Crackers, ⅓ Cup Granulated Sugar, ½ Cup Shredded Coconut
- Add melted butter to bowl and toss the mixture until butter is evenly distributed.
- Firmly press the graham cracker mixture into the bottom and up the sides of the tart pans to form an even crust.
- Bake for 6 minutes. Cool completely before making lime filling.
Lime Filling
- Preheat oven to 300℉ (150℃)
- Whisk egg yolks and sweetened condensed milk together.4 Large Egg Yolks, 1 14 Ounce Can Sweetened Condensed Milk
- Pour lime juice into bowl whisking slowly so as not to create air bubbles.5 Fluid Ounces Lime Juice
- Pour filling into cooled tart crusts.
- Bake for 8 minutes or until tarts are set. The middle of the tarts will still be jiggling, do not overbake.
- Cool completely then place in refrigerator for storage.
Olga says
It is amazing how many different recipes are on this site. I have always loved using lemons in baking for their tart note, and I definitely love a graham cracker crust. Thank you again for the recipe.
Ben says
I love the coconut in the crust. This is the first time I've ever had graham cracker crust with coconut in it.
Amy says
It's as if you wrote this recipe for me! Literally all my favourite ingredients.... was absolutely delicious.
Alexandra says
Lime and coconut is such a delicious combination, and it comes together so beauitfully in these tarts. The crust has such a wonderful texture!