Pucker up ~ this coconut lime tart in a shortbread crumble crust is one to reach for any time you’re craving a taste of the tropics.
This coconut lime tart is buttery, tangy, crumbly, and tropical all at once ~ the kind of dessert you can take anywhere and know it’ll disappear.
- Easy to make ~ one dough does double duty as both the crust and the crumble topping
- Travels well ~ bring it to the office, a party, or anywhere you need a reliable dessert
- A little unexpected ~ lime is such an underappreciated citrus
- Endlessly adaptable ~ I’ve got lots of variations in my recipe index, check below the recipe card for ideas
The coconut lime tart filling
I love love love my easy microwave citrus curd recipe, and for this shortbread tart I made a quick lime curd. It’s a lovely creamy consistency and the flavor is bright and tart. I think this method makes perfect curd in a fraction of the time, with no mess. It’s brilliant (and fabulous with spring scones.)
Why I add a tiny drop of food coloring
I use a tiny bit of green food coloring in my curd. I do this because lime curd is naturally a muted yellow (due to the egg yolks.) And because we taste with our eyes first, the pretty green signals “lime” to our brain. So even before the first bite of our coconut lime tart we’re expecting that bright, fresh flavor.
Go easy, though, a tiny bit is all you need. You can see my finished curd matches the color of natural lime juice.
coconut lime tart assembly
- Mix up your shortbread dough (I use my stand mixer for ease.)
- Take about half of the dough and press into a springform or tart pan with a removable bottom.
- Spread a generous layer of lime curd over top.
- Finish by crumbling the remaining dough over the curd. Let a little bit of the pretty green peek through.
the right pan for a shortbread tart
I use a 9″ springform (cheesecake) pan or a tart pan that has a removable bottom. This allows me to remove the delicate tart from the pan for serving. If you don’t have either of those you can bake this as a cake or pie pan, but will need to serve it right from the pan. This coconut lime tart recipe is formulated for a 9″ pan.
common questions
Yes, it can be baked in a 9×9 square pan, and you’ll have a slightly shorter baking time.
Sure, it will work fine. Try to find one that has a nice tart flavor, some are too sweet.. If you can’t find lime, lemon will work too.
LOVE that idea. I’d chop them and add them just to the reserved dough for the topping.
No. The bottom crust will bake through at the same time as the fruit and crumble, no par baking necessary.
Yes, shortbread adapts beautifully to gluten-free baking. Use a 1:1 gluten-free flour blend with xanthan gum, and keep the butter cold. The texture will be just as tender and crumbly, and no one will notice the difference.
The tart should be allowed to cool most of the way before serving because the curd will have a chance to set up. Room temperature is best.
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Coconut Lime Tart
Equipment
- 9 inch spring form pan or tart pan with removable bottom
Ingredients
easy microwave lime curd filling
coconut shortbread crust and crumble
- 1 cup salted butter at room temperature**
- 2/3 cup sugar
- 1/2 cup sweetened shredded coconut
- 1 tsp vanilla extract
- 2 cups all purpose flour
Instructions
- Set oven to 350F. Butter and flour your 9" springform or tart pan.
make the curd (you may have extra curd)
- In a large microwave safe bowl (I use a 1 quart pyrex measuring cup) whisk together the 3/4 cup sugar, 2 large egg yolks, and 1 large egg until well combined. Whisk in the 1/2 cup fresh squeezed lime juice.
- Microwave the bowl on high for one minute. Remove and whisk thoroughly.
- Microwave the bowl for another minute on high, and remove and whisk again.
- Microwave on high for 15-30 seconds, remove and stir well. If the mixture has thickened and coats the back of your spoon it's done. If not, microwave another 15-30 seconds. Check with an instant read thermometer if you want to be sure, it should have reached 175F.***
- Slowly stir in the 4 tablespoons butter that has been cut in cubes, a few cubes at a time, allowing them to melt as you stir.
- If your curd has any lumps, push it through a mesh strainer into a clean bowl. Be sure to scrape off the curd that clings to the bottom of the strainer, you don't want to miss one drop!
- Allow the lime curd to cool before using. I like to put the bowl of curd into a bowl of ice water to hasten the cooling process.
make the shortbread crust
- Cream the 1 cup salted butter at room temperature** and 2/3 cup sugar together until well combined and fluffy. Scrape down the sides of the bowl as necessary.
- Blend in the 1/2 cup sweetened shredded coconut and 1 tsp vanilla extract. Add the 2 cups all purpose flour gradually and mix until just combined. There should be no more dry flour left, and the mixture will be crumbly.
- Take approximately 1/2 to 2/3 of the dough and pat it into the bottom of the pan. I like to drop crumbles of the dough all over the bottom to distribute it before I start patting it down, this helps get the bottom covered evenly. Flour your fingertips if necessary.
- Measure out a cup of lime curd (you may have some leftover) and spread evenly over the dough. Then, using your fingertips, crumble the remaining dough over the curd. It's ok if some of the curd shows through.
- Bake for about 35 minutes, until the top is just starting to get a hint of golden.
- Let the tart cool for about 15 minutes before removing it from the tart pan. I like to wait for it to cool before slicing to allow the curd to firm up for cleaner slices.
- Store leftovers on the counter loosely covered with foil or under a cake dome. The tart can be frozen for up to 3 months. Plan to use up any leftover lime curd within a week or so.
Notes
Nutrition
More shortbread tarts
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Apricot Almond Tart
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Lingonberry Jam Tart with Cardamom
My Lingonberry Jam Tart with Cardamom is an easy one bowl Scandinavian inspired shortbread crumble tart with a fabulous flavor combo. I sidetracked my diet for a second slice, and it was worth it!
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