Coconut Lime Tart, Graham Crust (Print View)

Creamy coconut-lime filling in a crisp graham cracker crust, chilled and topped with toasted coconut and lime zest.

# Components:

→ For the Graham Cracker Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, melted

→ For the Coconut Lime Filling

04 - 1 can (14 oz) sweetened condensed milk
05 - 1/2 cup coconut milk (full-fat)
06 - 4 large egg yolks
07 - 1/2 cup freshly squeezed lime juice (about 4 limes)
08 - 2 teaspoons lime zest
09 - 1/4 cup sweetened shredded coconut

→ For Garnish

10 - 1/2 cup whipped cream (optional)
11 - Toasted coconut flakes
12 - Extra lime zest

# Directions:

01 - Preheat oven to 350°F (175°C).
02 - In a medium bowl, mix graham cracker crumbs and sugar. Add melted butter and stir until the mixture resembles wet sand.
03 - Press the crumb mixture firmly into the bottom and up the sides of a 9-inch tart pan.
04 - Bake crust for 8 minutes until set and lightly golden. Cool slightly.
05 - In a large bowl, whisk together sweetened condensed milk, coconut milk, egg yolks, lime juice, and lime zest until smooth. Stir in shredded coconut.
06 - Pour filling into the cooled crust and spread evenly.
07 - Bake for 8 minutes, just until set but still slightly wobbly in the center.
08 - Remove from oven and let cool to room temperature.
09 - Chill in the refrigerator for at least 2 hours until completely set.
10 - Garnish with whipped cream, toasted coconut flakes, and lime zest before serving.

# Expert Advice:

01 -
  • The tartness of fresh lime plays off rich coconut in a way that feels like an inside joke between you and the tropics.
  • It’s easy enough for a weeknight whim but impressive enough to steal the show at brunch.
02 -
  • I once tried to speed up chilling in the freezer—big mistake—cracks city.
  • Switching to coconut cream made the velvetiest filling I’ve ever tasted, but it was almost too rich for some; balance is your friend.
03 -
  • Let your tart cool fully before chilling, otherwise condensation ruins the crust.
  • Grate the lime zest before juicing to avoid the tragedy of slippery limes.
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