Lime Tarts with Coconut Cream
James Carrier
Notes: Tarts can be assembled in 10 minutes if you bake butter crusts and make lime curd ahead--up to 1 day for crusts, 3 days for curd.
How to Make It
Step 1
1
In an 8- to 10-inch frying pan over medium-high heat, stir coconut until lightly browned, 1 to 2 minutes; pour into a small bowl. Cover and let stand at room temperature up to 2 hours.
Step 2
2
In another bowl, combine whipping cream, coconut milk, and powdered sugar. Beat with a mixer on high speed until coconut cream holds soft mounds. Cover and chill up to 2 hours. Whip to blend before using.
Step 3
3
Remove pan rims from crusts, and set each crust on a dessert plate. Fill crusts equally with lime curd. Top each tart with equal portions of coconut cream and sprinkle with coconut.
Ingredients
1/3 cup sweetened shredded or flaked dried coconut
2/3 cup whipping cream
1/3 cup canned coconut milk (stir before measuring)
2 to 3 tablespoons powdered sugar
Directions
Step 1
1
In an 8- to 10-inch frying pan over medium-high heat, stir coconut until lightly browned, 1 to 2 minutes; pour into a small bowl. Cover and let stand at room temperature up to 2 hours.
Step 2
2
In another bowl, combine whipping cream, coconut milk, and powdered sugar. Beat with a mixer on high speed until coconut cream holds soft mounds. Cover and chill up to 2 hours. Whip to blend before using.
Step 3
3
Remove pan rims from crusts, and set each crust on a dessert plate. Fill crusts equally with lime curd. Top each tart with equal portions of coconut cream and sprinkle with coconut.
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