Coconut Key Lime Tart with Biscoff Cookie Crust
Prep time: 
Cook time: 
Total time: 
Serves: 10 slices
  • 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
  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.
Recipe by Cooking for Keeps at