Ingredients

The following ingredients have 4 Servings
  • 12 premade tart shells (baked according to directions and cooled)
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup fresh lime juice (or sub bottled)
  • Zest of 1 or 2 limes (I used 1.5 tbsp lime zest)
  • 4 tbsp unsalted butter (cubed)
  • 3/4 cup whipped coconut cream**
  • 1/4 cup toasted coconut
  • Grated lime zest
  • 1 1/2 cup whipped coconut cream**

Instruction

  • Make the lime curd cream filling: In a small pot, whisk together the eggs, sugar, juice and zest until smooth. Place over medium heat* and cook, stirring continuously, until thickened (4-5 minutes). Remove from heat and stir in the butter until melted. Set aside to cool to room temperature.
  • When the curd has cooled to room temperature, stir in whipped coconut cream slowly.
  • Spoon warm filling into the cooled tart shells and place in the fridge to set completely.
  • Divide remaining coconut cream between tarts and garnish with toasted coconut and lime zest. Store in the refrigerator until ready to serve.