Description

This tropical, taste-of-summer tart celebrates the natural pairing of lime and coconut. The creamy, milky coconut balances the bittersweet, juicy lime beautifully, creating a dessert that’s both refreshing and indulgent. It’s the perfect way to finish an Asian-inspired meal.

Method

Preheat the oven to 180°C (350°F).

Roll out the pastry to 3 mm (⅛ inch) thickness and cut ten 28 cm (11-inch) discs. Line the tart tins with the pastry, pressing gently into the edges.

Line each case with baking paper and fill with baking beads or uncooked rice. Blind bake for 30–35 minutes, or until the pastry is golden and cooked through. Check at 25 minutes, as baking times may vary between ovens. Remove the paper and weights, then return to the oven for a further 5 minutes to dry the bases if needed. Set aside to cool completely.

Reduce the oven temperature to 180°C (225°F).

Place all the filling ingredients in a bowl and whisk to combine. Strain the mixture, then carefully pour into the cooled tart shells.

Bake for 25–30 minutes, or until the filling is just set with a slight wobble in the centre. Remove from the oven and allow to cool.

note

The tarts will keep in an airtight container in the fridge for up to one day.