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.
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.
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.
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.
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.
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.
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
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.
