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.
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.