Coconut and lime tart

(84 ratings)

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Coconut tart
Coconut tart
  • Serves: 8

  • Total time:

  • Skill level: Bit of effort

  • Costs: Cheap as chips

For a once-in-a-while, super-indulgent treat, this deliciously creamy dessert is absolutely unbeatable


  • 350g (12oz) ready-made shortcrust pastry
  • 300ml ( pint) double cream
  • 2 medium eggs, beaten
  • 4 medium egg yolks
  • 200ml (7fl oz) coconut cream
  • 100g (3 oz) caster sugar
  • Zest of 2 limes

If you're watching the cals, substitute the double cream and the coconut cream for reduced-fat versions from the supermarket.


  1. 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 190C (375F, gas mark 5) for 10 mins. Remove the paper and beans, then bake for a further 5 mins until the pastry is golden.
  2. Beat the remaining ingredients together and pour into the pastry case. Bake at 170C (325F, gas mark 3) for 20-25 mins until lightly set.
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