Rich, creamy, and tart, you must make this amazing tart with key limes or actually any limes…just make it!
My friend Abby Dodge posted a recipe recently for Key Lime Tart and I remember thinking…if only we were lucky enough to get Key limes in Denver. It sure seemed prophetic when I walked into Sunflower Market the other day and saw a bunch of those adorable little limes in the produce section. I can pretty much guarantee they are not local but then I’m a national kind of locavore…if it comes from our country, I’m good with that! So I was eager to use them and this Coconut Key Lime Tart with Honey Yogurt Topping is the result of that effort.
They are so adorable, well, that is until you go to squeeze them; it takes of lot of those little suckers to get 1/3 cup of juice and it ended up being easier to squeeze them by hand than try to wrangle them on top of my juice squeezer.
I keep my pantry pretty well stocked so assumed that’s all I would need and headed home with full intent on re-creating Abby’s dessert. I was mistaken about pantry staples but that mistake turned out to be fortuitous in the long run! I do enjoy the savings I realize from bulk shopping and I also don’t mind having decent inventory of everything from mustard to TP…so I was sure I would have the two cans of sweetened condensed milk that I knew were in Abby’s recipe.
Despite my children telling me I can never admit this…I will tell you now (but do not tell them!) – I was wrong. It’s true. Instead of an entire shelf devoted to sweetened condensed milk, I had one can. But…wait, what is that sitting there RIGHT next to the condensed milk? Why…a can of coconut milk! Thinking Could I? Would I? Should I? as I heard this song in my head. I’m not kidding.
Now…this is not a drink and is devoid of alcohol so there will hopefully be no need for the doctor in the morning but I’ll tell you what it is…scrumptilicious!
The end result is fabulous; both the lime and coconut are subtle and it’s a smooth, creamy pie with a tartness that lends it a wonderful island feel (not that I know personally!) that would be great for the warmer months. When Key Limes are available. Somewhere.
For the Crust:
- 12 graham crackers
- 5 Tbsp butter
- 3 Tbsp sugar
For the Filling:
- 1 can, 14 ounces sweetened condensed milk
- 1 can, 13.5 ounces unsweetened coconut milk
- 1/3 cup fresh or bottled Key lime juice
- 7 large egg yolks
For the Topping:
- 2/3 cup yogurt
- 1-2 Tbsp honey to sweeten yogurt, to taste
- 1/2 cup sweetened shredded coconut, toasted
- Preheat oven to 350 degrees.
- Pulse graham crackers in food processor until finely ground. Add sugar and melted butter to processor and pulse until well mixed.
- Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. (If using a springform pan, press crumbs halfway up sides.) Bake until crust is dry and set, about 12 minutes. Let cool completely before filling.
- Wipe out processor and put condensed milk, coconut milk, lime juice, and egg yolks in bowl and combine until smooth (or whisk together if you don't have a processor). Pour into crust and bake until set but still slightly wobbly in center, 35 minutes.
- Combine yogurt with honey to taste. (I use a yogurt that comes with honey in it; so start with 1 Tbsp and add more honey if necessary to plain yogurt. I like it just slightly sweetened).
- Remove from oven and spread top evenly with yogurt; return to the oven for 5 minutes to allow yogurt to set.
- Let cool 1 1/2 to 2 hours, then refrigerate at least 3 hours (or overnight).
- Sprinkle toasted coconut over the top of the pie before serving.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g
I wasn’t alone in spying Abby’s post when she did the Key Lime tart…check out my friend Jennifer’s effort which result in a mixed citrus version!