Coconut and lime tart recipe

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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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