These Key Lime Tarts with Coconut Pecan Crust are a tropical twist on a classic dessert. The tangy key lime filling perfectly complements the crunchy coconut pecan crust, making it a refreshing and delightful treat for any occasion.
Ingredients: 1 cup shredded coconut. 1 cup pecans. 1/4 cup granulated sugar. 6 tablespoons unsalted butter, melted. 1 1/2 cups graham cracker crumbs. 1 can sweetened condensed milk. 3/4 cup key lime juice. 2 teaspoons grated lime zest. 4 large egg yolks.
Instructions: Preheat oven to 350F 175C. In a food processor, pulse shredded coconut, pecans, and granulated sugar until finely ground. Add melted butter and graham cracker crumbs, pulse until combined. Press mixture into the bottom and up the sides of tart pans. Bake crusts for 10-12 minutes until lightly golden, then let cool. In a large bowl, whisk together sweetened condensed milk, key lime juice, lime zest, and egg yolks until smooth. Pour filling into cooled crusts. Bake for another 10-12 minutes until filling is set but still slightly jiggly in the center. Let tarts cool completely, then refrigerate for at least 2 hours before serving. Optional: garnish with whipped cream and lime slices before serving.
Prep Time: 20 minutes
Cook Time: 25 minutes
Irigatii Iazuri Arad