Key Lime Coconut Fruit Tart
Author: www.MomsAndMunchkins.ca
- 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)
- Crust:
- In a small bowl, whisk together the heavy cream, egg and vanilla. Set aside.
- In a medium bowl, whisk the flour, sugar, and salt.
- Using a pastry cutter, cut the butter into the flour mixture. The mixture should resemble a crumbled topping.
- Pour the wet ingredients into the flour mixture and stir to combine. Use your hands to form the mixture into dough.
- 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.
- Put the crust in the freezer for one hour. This helps it to hold its shape when baking.
- Preheat the oven to 400F.
- Remove crust from freezer then use a fork to poke a few holes into the bottom before baking.
- Bake the crust for 20 minutes or until it is a golden brown colour. Allow to cool completely before filling.
- Key Lime Filling:
- Place the eggs, Sugar + Stevia, salt, key lime juice and zest in a medium saucepan.
- Whisk the ingredients together until smooth.
- Place the saucepan over low heat. Stir constantly with a wooden spoon until the mixture thickens (this takes about 5-7 minutes).
- Add butter and stir until butter is melted and key lime curd is smooth.
- Remove from heat and strain mixture to remove any lumps.
- Place key lime curd in refrigerator until completely cooled.
- In a large bowl, beat cream cheese until smooth.
- Add cooled key lime curd to the cream cheese and beat just until blended.
- In the bottom of the cooled tart shell, sprinkle toasted coconut evenly.
- Top that with the key lime curd mixture.
- Add berries and fruit to the top of the tart. Refrigerate until ready to serve.
Recipe by Moms & Munchkins at https://www.momsandmunchkins.ca/key-lime-coconut-fruit-tart/
3.5.3226