This Key Lime Tart features a zesty and creamy filling made from fresh key lime juice, paired with a deliciously nutty walnut-coconut crust. The combination adds a delightful crunch and depth of flavor, making this dessert a refreshing treat for any occasion.
Ingredients
For the walnut-coconut crust:
- 1 cup walnut flour (or finely ground walnuts)
- 1/2 cup shredded coconut
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
For the key lime filling:
- 3 large egg yolks
- 1 can (14 ounces) sweetened condensed milk (find my recipe HERE)
- 1/2 cup fresh key lime juice (about 6-8 key limes)
- Zest of 2 key limes
- Pinch of salt
Instructions
1. In a mixing bowl, combine walnut flour, shredded coconut, granulated sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
2. Add the egg yolk and mix until combined. Press the dough into the bottom and up the sides of a 9-inch tart pan.
3. Preheat the oven to 350°F (175°C).
4. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10-12 minutes, then remove the weights and parchment and bake for an additional 5-7 minutes, or until lightly golden. Allow to cool slightly.
5. In a mixing bowl, whisk together the egg yolks and sweetened condensed milk until smooth. Add the fresh key lime juice, key lime zest, and a pinch of salt, and whisk until well combined.
6. Pour the filling into the pre-baked walnut-coconut crust.
7. Bake the tart for 15-20 minutes, or until the filling is set but still slightly jiggly in the center.
8. Allow the tart to cool completely before refrigerating for at least 2 hours. Serve chilled, optionally garnished with whipped cream and lime slices.
Aprile's Kitchen 