Lime Tarts with a Coconut Graham Cracker Crust
This Lime Tarts recipe produces a delightful fusion of tropical flavors: a tangy lime filling and 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.
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Tips for making the tarts:
Follow the recipe card below for instructions or check out my YouTube video if you prefer a visual. Only two simple steps are required to create these lime tarts:
- Make the coconut graham cracker crust. The crust is partially baked and fully cooled before adding the filling.
- Make the lime filling and bake the tartlets. Store the lime tarts in the fridge after they are completely cool.
Lime Tartlet Ingredients
Coconut Graham Cracker Crust Ingredients:
This recipe will make six 3" individual lime tarts. I recommend using tart pans with removeable bottoms for easy unmolding. For the 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 will 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.
Lime Tartlets FAQs
I use fresh limes for this recipe. A high-quality bottled lime juice will also work.
Keep the finished tartlets in an airtight container and store in the refrigerator for up to 3 days. These treats may be wrapped in plastic wrap or foil and frozen for up to 2 months.
Lots of options to dress up the top of these babies! Sprinkle with toasted coconut, garnish with lime peel curls, add a dollop of sweetened whipped cream, etc...
Lime Tartlets in a Coconut Graham Cracker Crust
- 6 Mini tart pans 3" pans with removable bottoms for easy unmolding
Graham Cracker Crust
- 240 Grams Crushed Graham Crackers (2 Cups)
- 66 Grams Granulated Sugar (⅓ Cup)
- 90 Grams Unsalted Butter, melted (6 Tablespoons / 3 ounces)
- Shredded Coconut (toasted) (½ cup)
- 1 14 Ounce Can Sweetened Condensed Milk
- 4 Large Egg Yolks
- 5 Fluid Ounces Lime Juice Fresh squeezed or bottled
Graham Cracker Crust
- Preheat oven to 350°
- Melt butter in microwave or over stovetop.
- Place graham cracker crumbs, shredded coconut and granulated sugar in a medium-sized bowl. Stir to combine.
- Add melted butter to bowl and toss the mixture until the butter is evenly distributed.
- Gently press the graham cracker mixture on the bottom and sides of the tart pans
- Bake for 6 minutes. Cool completely before making lime filling.
- Preheat oven to 300°
- Whisk egg yolks and sweetened condensed milk together.
- Pour lime juice into bowl whisking slowly so as not to create air bubbles.
- Pour filling into cooled tart crusts.
- Bake for 8 minutes or until the tarts are set. The middle of the tarts will still be jiggling, do not overbake.
- Cool completely then place in refrigerator for storage.
Helen at the Lazy Gastronome