This coconut lime tart tastes like sun! Salty crunchy coconut pretzel crust topped with soft gentle and zesty lime cream.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Preheat the oven to 180 °C.
In a food processor, pulse the pretzels, and coconut into semi-fine crumbs. Add the butter and honey and pulse until the mixture holds together when pinched. Press the dough into a 24 cm tart pan with a removable bottom. Transfer to the oven and bake until toasted, about 8 minutes.
Meanwhile, combine the heavy cream, honey, and lime zest in a large pot. Set over high heat and bring to a boil. Once boiling, boil 5 minutes and then remove from the heat. Whisk in the lime juice, vanilla, cinnamon, and a pinch of salt. Let cool 10 minutes.
Carefully pour the lime cream into the baked crust. Cover and chill 2-3 hours or until set.
Meanwhile, wash the blueberries. In a medium bowl, combine the blueberries with the honey and lime zest.
Before serving, remove the tart from the pan and top with the blueberries.
Preparing In The Kitchen
Preheat the oven to 180 °C.
In a food processor, pulse the pretzels, and coconut into semi-fine crumbs. Add the butter and honey and pulse until the mixture holds together when pinched. Press the dough into a 24 cm tart pan with a removable bottom. Transfer to the oven and bake until toasted, about 8 minutes.
Meanwhile, combine the heavy cream, honey, and lime zest in a large pot. Set over high heat and bring to a boil. Once boiling, boil 5 minutes and then remove from the heat. Whisk in the lime juice, vanilla, cinnamon, and a pinch of salt. Let cool 10 minutes.
Carefully pour the lime cream into the baked crust. Cover and chill 2-3 hours or until set.
Meanwhile, wash the blueberries. In a medium bowl, combine the blueberries with the honey and lime zest.
Before serving, remove the tart from the pan and top with the blueberries.
