Key Lime Coconut Fruit Tart
There are a few steps in this recipe but trust me when I say it's still easy to make!
  • Crust:
  • 2 tablespoons heavy cream (35%)
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 1⅓ cups all-purpose flour
  • ½ cup Lantic-Rogers Organic Coconut Sugar
  • ¼ teaspoon salt
  • ½ cup unsalted butter, cold and cubed
  • Key Lime Filling:
  • 3 large eggs
  • ½ cup Lantic-Rogers Smart Sweetener Blend Sugar + Stevia
  • pinch of salt
  • ½ cup fresh key lime juice (about 18 key limes)
  • zest of two key limes
  • 4 tablespoons of unsalted butter, diced
  • 8 ounces of cream cheese, room temperature
  • 1 cup shredded coconut, toasted (toast lightly in a frying pan over low heat)
  • mixture of fruits for topping (strawberries, blueberries, raspberries, kiwi)
  1. Crust:
  2. In a small bowl, whisk together the heavy cream, egg and vanilla. Set aside.
  3. In a medium bowl, whisk the flour, sugar, and salt.
  4. Using a pastry cutter, cut the butter into the flour mixture. The mixture should resemble a crumbled topping.
  5. Pour the wet ingredients into the flour mixture and stir to combine. Use your hands to form the mixture into dough.
  6. Press the dough into a greased 9-inch tart pan. Press it down into the pan and up the sides until it is even all around.
  7. Put the crust in the freezer for one hour. This helps it to hold its shape when baking.
  8. Preheat the oven to 400F.
  9. Remove crust from freezer then use a fork to poke a few holes into the bottom before baking.
  10. Bake the crust for 20 minutes or until it is a golden brown colour. Allow to cool completely before filling.
  11. Key Lime Filling:
  12. Place the eggs, Sugar + Stevia, salt, key lime juice and zest in a medium saucepan.
  13. Whisk the ingredients together until smooth.
  14. Place the saucepan over low heat. Stir constantly with a wooden spoon until the mixture thickens (this takes about 5-7 minutes).
  15. Add butter and stir until butter is melted and key lime curd is smooth.
  16. Remove from heat and strain mixture to remove any lumps.
  17. Place key lime curd in refrigerator until completely cooled.
  18. In a large bowl, beat cream cheese until smooth.
  19. Add cooled key lime curd to the cream cheese and beat just until blended.
  20. In the bottom of the cooled tart shell, sprinkle toasted coconut evenly.
  21. Top that with the key lime curd mixture.
  22. Add berries and fruit to the top of the tart. Refrigerate until ready to serve.
Recipe by Moms & Munchkins at