Get transported to the Caribbean Islands with this creamy, silky, lime and coconut tart with macadamia nuts right in the crust! The perfect summer cold-pie, this tart comes together in under 30 minutes (plus chill time) with limited use of the oven. A food processor makes very quick work of the lime custard, keeping the dishes to a minimum and getting you back to your boat drink in no time.
Lime In The Coconut Tart
Creamy coconut and lime custard in a coconut-macadamia nut crust. The perfect summer treat. Make as one large tart or a dozen mini tarts using a silicone cupcake pan.
In a food processor, pulse macadamia nuts several times until no large pieces remain. Add shredded coconut and coconut oil. Pulse to combine, but not so much that it becomes a puree.
Press coconut-macadamia nut mixutre into a springform pan, coming up about halfway on the sides. Wrap tin foil around base of pan. Bake in pre-heated oven at 350, or until firm and golden brown. Remove and allow to cool for about 10 minutes, then place in freezer.
Wipe out food processor. Add the cream only from the coconut milk, tofu, agave, arrowroot powder, and lime juice. Blend until combined, scraping down sides of bowl as neccessary.
Pour lime mixture into well-chilled crust, leaving foil wrapped around pan. Place in freezer for one hour, then move to refridgerator till firm, or about 5 hours. Sprinkle lime zest over tart and serve cold.
Can be made two days in advance.
Use silicone cupcake pan for mini tarts, as the crust can be fragile and break upon removing from pan.