Name: Coconut and lime tart recipe
Total time: 1 h
Yield: Serves: 8
Cuisine: Caribbean, Chinese
Ingredients: 350g (12oz) ready-made shortcrust pastry; 300ml (½ pint) double cream; 2 medium eggs, beaten; 4 medium egg yolks; 200ml (7fl oz) coconut cream; 100g (3½ oz) caster sugar; Zest of 2 limes

By GoodtoKnow

published 20 July 2007

in Recipes

For a once-in-a-while, super-indulgent treat, this deliciously creamy dessert is absolutely unbeatable

Ingredients

350g (12oz) ready-made shortcrust pastry
300ml (½ pint) double cream
2 medium eggs, beaten
4 medium egg yolks
200ml (7fl oz) coconut cream
100g (3½ oz) caster sugar
Zest of 2 limes

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Method

Roll out the pastry to line a 20cm fluted tart tin. Line with greaseproof paper and fill with baking beans or dried pulses. Bake at 190°C (375°F, gas mark 5) for 10 mins. Remove the paper and beans, then bake for a further 5 mins until the pastry is golden.
Beat the remaining ingredients together and pour into the pastry case. Bake at 170°C (325°F, gas mark 3) for 20-25 mins until lightly set.

Top Tip for making Coconut and lime tart

If you're watching the cals, substitute the double cream and the coconut cream for reduced-fat versions from the supermarket.

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