Coconut Syrup Lime Tart Recipes

LIME & COCONUT TART (PALEO, GLUTEN-FREE)

Steps:

• Combine almond meal and flours with diced or spooned cold ghee and stevia or another sweetener in a food processor. Process until the mixture turns into crumbs. Add the egg yolk and process until the mixture turns into thick dough pieces.
• Remove the mixture onto a surface sprinkled with a little tapioca or cassava flour. Knead the mixture into a ball with your hands. The dough will be very soft but pliable. Given the ingredients, the texture is different to gluten-based flour dough, so it's too fragile to roll out with a pin. Instead, we're going to use it like playdough.
• Grease the bottom and sides of the tart tin (or flat tin) very lightly with some coconut oil or soft ghee. Break a few small pieces of the dough and start lining up the sides of the tin, pressing down with your fingers and making sure the thickness is even all around. Spread the remaining dough mixture on the bottom of the tin and press it down to the edges, merging with the wall lining. Make sure there are no visible gaps and the thickness is as even as possible all over the bottom and the walls of the tin. It will look a bit like a cheesecake base.
• Cover with cling wrap or a large plate and refrigerate for 20 minutes.
• Preheat the oven to 190 C / 375 F. Measure a piece of baking paper big enough to cover the tart tin with overlapping edges. Scrunch the paper with your hands first, then place inside the tin on top of the pastry. Add enough dried beans, chickpeas or dry rice to add weight and hold the paper in place evenly. This helps to prevent the pastry from rising when we blind bake the tart (see pictures above).
• Bake for 12-14 minutes, then remove the paper and dried ingredients inside and pop back in the oven for more 5 minutes for the bottom to cook. The pastry isn't completely cooked as we will continue to bake the tart with the filling inside and you don't want to burn the pastry.
• Remove the pre-cooked tart from the oven very carefully as the edges are quite fragile. Prepare the filling while the base is baking.
• Add coconut milk and cream, lime zest, lime juice, kaffir lime leaves (if using) and Stevia (or coconut syrup/honey) to a small saucepan and place over low heat. Stir through and leave on the heat but don't bring to simmer or boil, only until it starts steaming. Take off the heat and let it infuse for 10 minutes while the base is baking.
• Once infused and cooled down, strain the coconut milk mixture into another bowl or pot to remove the lime zest and leaves.
• Preheat the oven back to 160 C / 320 F.
• Whisk the eggs and the yolks in a large bowl until frothy. Gradually, stir in the coconut milk mixture and the baking powder.
• Pour the mixture into the pre-cooked tart casing in the tin. Place in the oven, middle shelf, and bake for 15-20 minutes until the custard filling is set. It might still look a little wobbly but it will finish cooking and set once out of the oven.
• Remove from the oven and allow to cool and set on the countertop.
• In the meantime, toast the shredded coconut in a frying pan over medium heat for 3-4 minutes, stirring frequently until it turns golden brown. Sprinkle over the tart and garnish with extra lime zest or fresh mint if you like. Serve with berries or fruit of choice.

NO FUSS COCONUT LIME TART.

Steps:

• 1. Preheat the oven to 350 degrees F.2. To make the crust. In a food processor, pulse the graham crackers, pretzels, and coconut into semi-fine crumbs. Add the butter and 2 tablespoons honey and pulse until the mixture holds together when pinched and starts to look like dough. Press the dough into an 8 or 9 inch tart pan with a removable bottom or a standard pie plate. Transfer to the oven and bake until toasted, about 8 minutes.3. Meanwhile, combine the heavy cream, 1/3 cup honey, and 2 tablespoons lime zest in a large pot, bigger than you think you'll need. 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.4. Carefully pour the lime cream into the baked crust. Cover and chill 2-3 hours or until set. 5. Meanwhile, combine the remaining 1/3 cup honey, 2 tablespoons lime zest, and flaky sea salt. Before serving, remove the tart from the pan and top with whipped cream and sliced mangos. Drizzle over the zesty lime honey.

BEST LIME TART

Steps:

• Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter, almonds and sugar. Press onto the bottom and up the sides of a greased 9-in. tart pan. Bake until edges are lightly browned, 15-18 minutes., In a large bowl, whisk egg yolks, milk, lime juice and zest. Pour over crust. Bake until center is almost set, 12-14 minutes. Cool on a wire rack. Refrigerate at least 2 hours., In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold in sour cream and grated lime zest. Spread over tart. Garnish with raspberries and lime wedges.

4-INGREDIENT COCONUT-LIME PIE

Steps:

• Combine the cream of coconut, lime juice and half of the zest in a blender and blend until combined. Pour into the crust and freeze until solid, about 4 hours.
• Put the chocolate in a small microwave-safe bowl and heat for 30-second increments, stirring after each, until melted and very thin. Dip a fork into the chocolate and drizzle over the frozen pie. Sprinkle the remaining zest on top. Cover loosely with plastic wrap and freeze until the chocolate sets, then slice and serve.

LIME AND COCONUT DRIZZLE LOAF

Steps:

• Preheat oven to 180°C.
• Butter and line the base of a loaf tin with baking parchment.
• Put 6 oz (175g) of the sugar in a bowl with the butter, flour, baking powder, eggs, and the zest of 2 limes.
• Split the coconut milk in half and set one half aside for the topping.
• Add most of the other half to the bowl and beat the mixture together until well blended. Add enough extra coconut milk to make a dropping consistency.
• Spoon the mixture into the prepared tin and level off the top. Bake for 40 mins, or until the cake is golden and firm to the touch.
• Meanwhile make the topping: Tip the reserved half of coconut milk into a saucepan. Add 5 oz (150g) of sugar.
• Bring to the boil and continue to boil for 5 minutes, or until syrupy and you can see the bottom of the pan when you stir. (For some reason this took me nearly 20 minutes!).
• Stir in the lime juice and set aside.
• With a pestle and mortat, crush the remaining sugar with the remaining lime zest, until you have a damp green paste. Set aside.
• When the loaf is done, remove from the oven and pour the syrup over the top, a little at a time, waiting for the cake to absorb it before adding more (it will come up the sides of the tin in the end).
• Leave cake until completely cold. Sprinkle the lime sugar over the top.