Tartistry
  • RECIPES
  • ABOUT
  • CONTACT
Search
Categories
  • brunch
  • cakes
  • cheesecakes
  • cookies
  • cupcakes
  • dessert bars
  • dessert craft
  • Desserts
  • tarts
Tartistry
Tartistry
  • RECIPES
  • ABOUT
  • CONTACT
  • Desserts
  • tarts

Ginger Lime Tart with Coconut Macadamia Crust

  • March 25, 2020
  • Tom
Ginger Lime Tart with Coconut Macadamia Crust
Total
136
Shares
0
0
136

Delicious, light, airy lime tart filling with a hint of ginger rests in tart crust featuring graham cracker crumbs, toasted coconut, macadamia nut, and ginger. Each bite the perfect balance of sweet and sour.

Coconut Macadamia Nut Tart Crust
Coconut Macadamia Nut Tart Crust

This is a great tart for summer days. It’s best served chilled. In fact, this tart is just as delicious when frozen or partially frozen. Slice and plate the tart and place individual servings in the freezer for a few minutes or up to an hour to give the tart an entirely different texture. And different dessert experience.

I make this same style of tart in lemon, orange, and ruby red grapefruit. Simply swap out the fresh lime juice and zest for one of the other citrus flavors.

Crust for Ginger Lime Tart
Crust for Ginger Lime Tart

This lime ginger tart doesn’t require any garnish, but I do like to add a nice raspberry coulis with fresh raspberries as a side, as the two go together so well.

The light, airy ginger lime tart filling sits on a graham cracker, toasted coconut, macadamia nut crust.

Unsweetened coconut is toasted for 5 to 7 minutes in a preheated oven until golden in color. The toasted coconut is added to the food processor with graham crackers, macadamia nuts, ground ginger and melted butter. The crust mix is pressed the bottom and sides of a tart pan. The crust is baked in a hot oven until firm.

Ginger Lime Tart Overhead

Heavy whipping cream is beaten to soft peaks. I like to add the heavy cream to the stand mixer bowl and place it in the freezer for 10 to 15 minutes. This speeds the process of the heavy cream being whipped into whipped cream. I will also set the can of condensed milk into the freezer at the same time as the heavy cream, and pull it out when I am ready to combine it with the other ingredients. The colder the cream and condensed milk, the better they combine and create the light, airy dessert we are striving to create.

Ginger Lime Tart Slice
Ginger Lime Tart Slice

The condensed milk, lime juice, lime zest, and ground ginger are whisked together and folded into the whipped cream with a spatula. While you don’t want to over mix the two, the condensed milk mixture is heavier and will sink to the bottom. Using your spatula, make sure you scrape well along the bottom of your mixing bowl when folding the two together, and ensure everything is well combined.

Ginger Lime Tart with Slice on Table

The tart filling is transferred into the tart crust, spread against the edges, and top smoothed with an offset spatula.

For best results, chill the tart a minimum of 2 hours, preferably overnight. Decorate or garnish as desired, plate and serve.

Ginger Lime Tart Slice
Ginger Lime Tart Slice

Find Tartistry on: Pinterest Instagram and Facebook. Please feel free to leave comments and questions below. I would love to hear from you.

Ginger Lime Tart with Coconut Macadamia Crust

Ginger Lime Tart with Coconut Macadamia Crust

Delicious, light, airy lime tart filling with a hint of ginger sits in tart crust featuring graham cracker crumbs, toasted coconut, macadamia nut, and ginger. Each bite the perfect balance of sweet and sour.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Chilling Time 3 hrs
Total Time 3 hrs 30 mins
Course Dessert
Cuisine American
Servings 8

Equipment

  • 1 (9-inch) removable bottom tart pan

Ingredients
  

Toasted Coconut Macadamia Nut Tart Crust

  • 50 grams unsweetened coconut flakes (2/3 cup)
  • 60 grams macadamia nuts (1/2 cup)
  • 7 each graham cracker sheets
  • 12 grams granulated sugar (1 tablespoon)
  • 1 gram ground ginger (1/2 teaspoon)
  • 56 grams salted butter, melted (4 tablespoons)

Ginger Lime Tart

  • 480 grams heavy cream (2 cups)
  • 1 each can sweetened condensed milk (14 ounces)
  • 120 grams fresh lime juice (1/2 cup)
  • 12 grams finely grated fresh lime zest (2 tablespoons)
  • 1 gram ground ginger (1/2 teaspoon)
  • 2 grams finely grated fresh lime zest, for garnish (optional)

Instructions
 

Toasted Coconut Macadamia Nut Tart Crust

  • Preheat oven to 325 degrees F.
  • Arrange unsweetened coconut flakes on a cookie or baking sheet and bake for 5 minutes or until golden brown in color.
  • Add toasted coconut, macadamia nuts, graham crackers and sugar to food processor. Process until finely ground.
  • Add melted butter to crumb mixture in food processor. Pulse to combine.
  • Press crumbs evenly into bottom and sides of 9-inch tart pan.
  • Bake in preheated oven 15 minutes. Remove from oven. Cool completely.

Ginger Lime Tart

  • Add heavy cream to stand mixer. Beat to soft peaks. Remove bowl from mixer. Set aside.
  • In separate mixing bowl, add sweetened condensed milk, fresh lime juice and zest, and ground ginger. Whisk to combine.
  • Fold condensed milk mixture into beaten whipped cream with spatula. Spread the ginger lime whipped cream filling into the cooled tart shell.
  • Garnish with additional fresh lime zest, or decorate to your desire.
  • Refrigerate at least 2 hours, or overnight.
Keyword coconut crust, ginger lime tart, graham cracker crust, lime tart, tart
Total
136
Shares
Share 0
Tweet 0
Pin it 136
Tom

Previous Article
Mulled Apple Cider
  • brunch
  • Desserts

Mulled Apple Cider

  • March 18, 2020
  • Tom
Read More
Next Article
Raspberry Blueberry Muffins
  • brunch
  • Desserts

Raspberry Blueberry Muffins

  • March 31, 2020
  • Tom
Read More
You May Also Like
apple fritters
Read More
  • brunch
  • Desserts

Apple Fritters

  • Tom
  • July 13, 2021
banana bread with cherries, chocolate and pecans
Read More
  • brunch
  • Desserts

Banana Bread with Cherries, Chocolate and Pecans

  • Tom
  • June 21, 2021
banana bread muffins
Read More
  • brunch
  • Desserts

Banana Bread Muffins

  • Tom
  • June 18, 2021
raspberry and strawberry ice cream
Read More
  • brunch
  • Desserts

Roasted Raspberry and Strawberry Ice Cream

  • Tom
  • June 11, 2021
cherry puree
Read More
  • brunch
  • Desserts

Cherry Puree

  • Tom
  • June 7, 2021
peanut butter and chocolate cookies
Read More
  • cookies
  • Desserts

Peanut Butter and Chocolate Cookies

  • Tom
  • June 4, 2021
brooklyn blackout cake
Read More
  • cakes
  • Desserts

Brooklyn Blackout Cake

  • Tom
  • May 28, 2021
strawberry cupcakes
Read More
  • cupcakes
  • Desserts

Strawberry Cupcakes

  • Tom
  • May 25, 2021

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




about
Meet Tom

dessert designer / content creator / photographer

Hi, I’m Tom. Pastry chef in America’s finest city, San Diego, California. Working professional by day, creative artist by night. Tartistry.com is a dessert blog, food photography gallery, and baking and pastry resource for individuals that live a culinary lifestyle. Here you’ll find unique, original content crafted to entertain and educate, with most of the focus on sweets you can make at home.
Learn More
Popular Desserts
  • Lemon Mascarpone Tart
    Lemon Mascarpone Tart
    • September 14, 2020
  • peanut butter cookies with peanut butter chips
    Peanut Butter Cookies with Peanut Butter Chips
    • December 27, 2020
  • Raspberry Puree
    Raspberry Puree
    • March 7, 2020
  • brooklyn blackout cake
    Brooklyn Blackout Cake
    • May 28, 2021
about
Tartistry | Desserts

dessert design / recipes / photography

Tartistry is a dessert blog featuring original and adapted dessert recipes with a focus on seasonal ingredients, seasonal and holiday traditions. Browse tarts, pies, cakes, cupcakes, cheesecakes, cookies, dessert bars, brunch favorites, and much more
View Recipes
tartistry logo
Instagram

Input your search keywords and press Enter.