Coconut lime tart
Don’t use light coconut milk in this recipe, since it has a thinner consistency and doesn’t set up with as much success. However, a few different types of flour may be used in the filling, as it is simply there to help set the ingredients, not for  flavor. I make this in a rectangular tart pan with a removable bottom, but I imagine you could make it in an 8-inch square as well. The baking time may vary, however, so keep an eye on it.
- CRUST
- 1 cup old-fashioned rolled oats
- ÂĽ cup spelt flour
- â…“ cup unsalted toasted pistachios
- 1 tablespoon honey
- 5 tablespoons coconut oil
- ½ teaspoon sea salt
- 1 to 2 tablespoons water
- FILLING
- 1 (13.5-ounce) can coconut milk
- â…“ cup natural cane sugar
- Grated zest and juice of 1 lime
- 1 tablespoon coconut flour or 3 tablespoons brown rice flour or unbleached all-purpose flour
- 1 egg
- 1 egg yolk
- ÂĽ teaspoon sea salt
- ½ teaspoon pure vanilla extract
- Toasted shredded coconut, for garnish
Instructions:
My favorite desserts usually include chocolate and/or ice cream, but it’s nice to have options for the few who prefer other sorts of sweets. This tart has a crisp, nutty crust and a custardlike filling and is finished with a generous sprinkle of toasted coconut.
- Line the bottom of a 14 by 5-inch tart pan with a removable bottom with parchment paper. Combine the oats, spelt flour, and pistachios in a food processor and pulse to create a coarse flour. Add the honey, coconut oil, and salt and pulse a few times to combine. Add the water, 1 tablespoon at a time, and pulse until the mixture just begins to hold together. Immediately press the crust into the bottom and just barely up the sides of the prepared tart pan in a thin, even layer. Put in the fridge to chill for at least 1 hour, and up to 5 hours.
- Preheat the oven to 375°F.
- Pierce the bottom of the crust with a fork a few times and bake just until toasty, 12 to 14 minutes. Set aside and let cool completely.
- Turn the oven down to 325°F. To make the filling, put the coconut milk in a small saucepan and bring to a simmer. Simmer for 5 minutes. Turn off the heat, then stir in the sugar and lime zest and sift in the flour. After the mixture has cooled slightly, whisk in the lime juice, egg, egg yolk, salt, and vanilla until completely combined. Let cool to room temperature.
- Strain the mixture through a fine-mesh strainer and pour into the crust. Bake until the center of the filling is just set, 23 to 25 minutes. Remove from the oven and let cool to room temperature, garnish with the toasted coconut, then chill in the fridge for at least 20 minutes before serving.