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Coconut & Lime Tart

​A simple tart to make with a shortcut of pre bought pastry making it super quick with a wow factor.  Beautiful crisp lime against mellow coconut make this the perfect flavour pairing, great for afternoon tea or dinner party dessert. 


For the tart case
320g pre bought shortcrust pastry sheet
For the tart mixture
150ml double cream
150g unrefined caster sugar
5 eggs
4 limes and zest of 2 (about 100ml of juice)
3 tbsp freshly grated coconut (or dessicated)


​Pre heat oven to 140 fan 

Roll out the pastry and lift into a rectangular tart tray or a 23 cm tart tin. Trim off any excess pastry and with a fork stab a few holes. Place in fridge for 20 mins.

Beat all the ingredients, except for the zest, together. Sieve the mixture, then stir in the zest.

Line the tart with parchment paper and baking beans. Bake for 15 mins, then remove the tart from the oven, remove the parchment and foil and bake for another 20 mins until light brown.

Beat all the tart ingredients together except the zest and then sieve the mixture. Add the zest then pour this into the cooked tart case. 

Bake again for 30-35 mins until just set with a slight wobble. 

Leave to cool, then remove the tart from the tin and serve at room temperature or chilled.

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