To spare any confusion, I made you this tart to get you in a summer frame of mind. Light and ever-so-sweet, this was perfect topped with the strawberries starting to hit the market here. I imagine it would also be stellar topped with fresh raspberries too! Come to think of it, meyer lemon curd would also work fantastically well in the filling!
Key Lime Tart
crust adapted from Lottie & Doof
serves 8-10
For the crust:
1/2c finely shredded unsweetened coconut
1 stick butter
1/4c evaporated cane juice (or granulated sugar)
3/4t vanilla
1/4t salt
1c whole wheat pastry flour (or whatever you have on hand)
For the filling:
1/2c whipping cream
1/2t vanilla
1/2c key lime curd (or meyer lemon curd)
For garnish:
fresh raspberries or strawberries
lime zest
white chocolate whipped cream
Preheat overn to 350deg.
Spread coconut on a small sheet pan and toast in the oven for ~5min, until golden.
Melt butter in a medium saucepan over medium-low heat. Remove from heat and let cool a bit. While still warm, add sugar, vanilla, salt, flour and toasted coconut. Stir together to form a dough, and then press into a 9" tart pan. Bake for 15-20min, until browned.
For the filling, whip the cream until stiff peaks start to form. Add vanilla and mix and low speed until incorporated. Fold in lime curd. Transfer to the tart shell and chill a few hours or overnight.
To finish, top with sliced strawberries or whole fresh raspberries. Lime zest and white chocolate whipped cream can also be added if you're feeling fancy!
If you're reading this, I could use your help! I'm riding in the Pan Mass Challenge this year for my mom and other family members and friends who have had cancer. To help raise money for pediatric oncology research, I'm organizing a virtual bake sale June 10-12. If you would like to donate a baked good, please check it out and spread the word- I won't be able to do it without you!!
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