Search

Coconut and lime tart

(84 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
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

Ingredients

  • 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.

Method

  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.
Essentials logo

For more great family recipes every month, subscribe to Essentials Magazine

Your rating

Average rating

  • 3
(84 ratings)

Your comments

comments powered by Disqus

FREE Newsletter