Here’s the thing. I’m the first one to admit that I’m a recovering basic bitch. I went to private school. We wore uniforms. We went to Friday night football games religiously. When we felt even the slightest hint of a chill in the air, we put on our furry boots. We straightened our hair and bought the same makeup. We watched the same movies and read the same books. We liked the same boys. Those boys all liked the one girl whose mom let her hem her uniform skirt past the mandated minimum. Like every other high school kid, I wanted to be like everyone else. That was until I realized that everyone else wanted to go to the same college, marry immediately after graduation, and go into accounting. Just for the record – I am not saying that any of those things are bad. Weddings are fun and accounting is a lucrative career! But… it was then that I realized maybe… just maybe… I didn’t actually want to be like everyone else.
I was not a rebellious teenager by any means. The most rebellious thing I ever did was move to New York, and it was with my family’s blessing and support. I pursued a career in an industry that I had no idea how to navigate – an industry where you have to be different to survive. While this recipe that I’m sharing today is not the most imaginative one in the culinary world, it is a little something different from the norm. When social media was swarming with the first free-form fruit tarts of the summer, I was knee-deep in Texas Sheet Cake. When lemon meringue pies started cropping up, my answer was this Coconut Lime Curd Tart.
This tart has humble beginnings in the form of a pretty basic (see what I did there!) graham cracker crust. I added some unsweetened coconut to the crust for funsies. The filling is a lime curd that is equal parts sweet and sour. Here’s how to make lime curd – the main players are sugar, lime juice, egg yolks, salt, and butter. I add a small amount of gelatin for insurance purposes. The topping is a smooth coconut whipped cream made with a can of cream of coconut. Coco Lopez is my favorite brand. This tart can also be served with a dollop of good old-fashioned whipped cream if you prefer. Either way, top it off with toasted coconut flakes and a bit more lime zest and you’ve got yourself a summer dessert guaranteed to please and surprise (and rival the lemon meringue pie!) Enjoy.
- 9 graham crackers
- 1/3 cup unsweetened desiccated coconut
- 2 tablespoons packed light brown sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon kosher salt
- 5 tablespoons unrefined coconut oil or melted unsalted butter
- 1/2 teaspoon unflavored powdered gelatin
- 2/3 cup granulated sugar
- 2 tablespoons grated lime zest
- 2/3 cup fresh lime juice
- 8 large egg yolks
- 1/4 teaspoon kosher salt
- 10 tablespoons unsalted butter, cut into small pieces
- 1 (15-ounce) can coconut cream, chilled
- Toasted coconut flakes and lime zest, for serving
- Make crust: preheat oven to 350°F. Place graham crackers and coconut in the bowl of a food processor; pulse until finely ground. Add brown sugar, flour, and salt and pulse to combine. Add coconut oil and pulse until mixture holds together when pinched. Press into bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Bake until golden brown and set, 12 to 15 minutes (carefully tent edges with foil if browning too quickly.) Let cool completely on a wire rack.
- Make filling: in a small bowl, sprinkle gelatin over 2 teaspoons cold water. Place sugar, lime zest and juice, egg yolks, salt, and butter in a medium saucepan over medium heat, whisking until butter melts. Bring to a simmer and cook, whisking often, until mixture thickens enough to coat the back of a spoon, about 5 minutes. Remove from heat and whisk in gelatin. Strain mixture into cooled tart shell. Chill in refrigerator until set, at least 2 hours and up to 1 day, covered.
- Make topping: in the bowl of a stand mixer, beat coconut cream with whisk attachment on medium-high speed until soft peaks form, 6 to 8 minutes. Transfer to a small bowl; cover and chill until thickened slightly, at least 1 hour. Spread over top of tart; sprinkle with toasted coconut and lime zest.
Amount Per Serving: Calories: 360-432