Coconut Key Lime Tart With Biscoff Cookie Crust

I have a problem.

I put coconut into everything.

Coconut Key Lime Tart With Biscoff Cookie Crust

This is just a rough estimate, but I’m guessing somewhere around 80% of the desserts on this site involve coconut in some way, shape or form, a fact I didn’t even realize until I started perusing coconut in the search function (up in the right corner if you’re not familiar!). Not a bad thing per se, but clearly I have a hard time branching out of my comfort zone.

Because of the oversaturation of coconut I’ve been throwing at you lately, I briefly thought about altering the base of this key lime tart into something else, but to me, the combo of lime and coconut pair so harmoniously together, it would be silly to try and do something different, just to be…different. So key lime plus coconut it is.

Coconut Key Lime Tart With Biscoff Cookie Crust

Do you guys watch The Profit?? Kevin’s Mom and brother-in-law got us hooked on it a few months ago, and now, we can’t stop watching it. In a nutshell, the show is centered around a billionaire businessman who goes into failing companies, buys into them and tries to change them for the better, it’s really quite intriguing to see how all these small business owners run their companies. While I love all the episodes, of course, I’m most into the businesses revolving around food. After a rather stressful episode on a key lime pie company in Key West, all I wanted was a vacation to southern Florida so I could visit the store and gorge on key lime pie.

Since an impromptu trip to the keys isn’t practical at this very moment, I did the next best thing, hightailed it to the store to make my own.

Coconut Key Lime Tart With Biscoff Cookie Crust

Do you guys watch The Profit?? Kevin’s Mom and brother-in-law got us hooked on it a few months ago, and now, we can’t stop watching it. In a nutshell, the show is centered around a billionaire businessman who goes into failing companies, buys into them and tries to change them for the better, it’s really quite intriguing to see how all these small business owners run their companies. While I love all the episodes, of course, I’m most into the businesses revolving around food. After a rather stressful episode on a key lime pie company in Key West, all I wanted was a vacation to southern Florida so I could visit the store and gorge on key lime pie.

Since an impromptu trip to the keys isn’t practical at this very moment, I did the next best thing, hightailed it to the store to make my own.

The perfect summer dessert…

Coconut Key Lime Tart With Biscoff Cookie Crust

Coconut Key Lime Tart with Biscoff Cookie Crust
 
Prep time
Cook time
Total time
 
Author:
Serves: 10 slices
Ingredients
  • 16 biscoff cookies
  • 2 tablespoons melted butter
  • Pinch of salt
  • 1 14 ounce can sweet and condensed milk
  • 2 egg yolks
  • 1½ teaspoons key lime zest, divided
  • ¼ + ⅛ cup freshly squeezed key lime juice
  • 1 cup sweetened, shredded coconut, divided
  • 1 cup heavy cream
  • ½ teaspoon vanilla
  • 2 teaspoons sugar
Instructions
  1. Preheat oven to 350 degrees. Butter a 10-inch tart pan.
  2. In a food processor, pulse cookies until ground. Add in salt. Pulse until combined. With the mixer on, slowly add in butter. Pulse until combined. Pour crust into prepared tart pan, spread out evenly and using your fingers, push the crust into the pan and up the sides.
  3. Bake for 8 minutes or until golden brown and firm. Let cool completely. Reduce heat to 325 degrees.
  4. In a medium bowl, add sweet and condensed milk, egg yolks, 1 teaspoons lime zest and lime juice. Using a handheld mixer, beat until light and fluffy, 2-3 minutes. Gently stir in ½ cup of coconut.
  5. Pour into cooled crust and place on a rimmed baking sheet. Bake for 15 minutes or until set in the center. Let cool completely and refrigerate for two hours or overnight. *If refrigerating overnight, place a piece of plastic wrap directly on the filling to prevent a film from forming.
  6. Place remaining coconut on a small baking sheet. Bake at 325 degrees for 5-6 minutes until toasted. Cool.
  7. Add heavy cream to a clean, dry bowl. Using a handheld mixer or standing mixer, whip cream until soft peaks form. Add in vanilla and sugar. Whip just until combined.
  8. Pour whipped cream on top of tart, leaving an edge. Sprinkle with toasted coconut and lime zest. Serve cold.

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