Key Lime and Coconut Tart

Ingredients

• 1 1/2 cups graham cracker crumbs
• 3/4 cup sweetened shredded coconut, toasted
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• 4 large egg yolks
• 14 ounces sweetened condensed milk
• 1/2 cup key lime juice
• 1 tablespoon key lime zest
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/4 cup sweetened shredded coconut, toasted, for garnish
• 1 lime, thinly sliced, for garnish

Method

1. 1

   Preheat the oven to 350°F. Spread 3/4 cup shredded coconut on a baking sheet and toast, stirring once, until golden, 5 to 7 minutes.

   5:00 · Toast coconut
2. 2

   In a medium bowl, combine the graham cracker crumbs, toasted coconut, melted butter, and granulated sugar until evenly moistened.

3. 3

   Press the crumb mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom.

4. 4

   Bake the crust until set and lightly golden at the edges, about 10 minutes, then let cool on a wire rack while preparing the filling.

   10:00 · Bake crust
5. 5

   In a medium bowl, whisk the egg yolks until smooth, then whisk in the sweetened condensed milk until combined.

6. 6

   Whisk in the key lime juice and zest until the mixture thickens slightly.

7. 7

   Pour the filling into the cooled crust and spread evenly.

8. 8

   Bake until the filling is set but still slightly jiggly in the center, 10 to 12 minutes.

   10:00 · Bake tart
9. 9

   Cool the tart on a wire rack to room temperature, then refrigerate until fully chilled and firm, at least 4 hours.

10. 10

    Just before serving, beat the heavy cream and powdered sugar in a chilled bowl until soft peaks form.

11. 11

    Remove the tart from the pan, top with whipped cream, and garnish with toasted coconut and lime slices before slicing.