Coconut and lime tart recipe

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serves: 8
Skill: medium
Cost: cheap
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  • For a once-in-a-while, super-indulgent treat, this deliciously creamy dessert is absolutely unbeatable


    • 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


    • 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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