Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup key lime juice
- 1 tablespoon key lime zest
- 1/2 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter, cubed
- 1/2 cup sweetened shredded coconut
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1/4 teaspoon vanilla extract
Special equipment needed:
- 9-inch tart pan with removable bottom
- Electric mixer
- Double boiler or heatproof bowl set over a pot of simmering water
- Whisk
- Rubber spatula
- Piping bag with star tip (optional)
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a medium bowl, mix together the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until well combined. Press the mixture into the bottom and up the sides of the tart pan.
3. Bake the crust for 10-12 minutes, or until lightly golden brown. Set aside to cool.
4. In a double boiler or heatproof bowl set over a pot of simmering water, whisk together the key lime juice, key lime zest, 1/2 cup granulated sugar, and eggs until well combined.
5. Add the cubed butter and continue whisking until the mixture thickens and coats the back of a spoon, about 10-12 minutes.
6. Remove the curd from the heat and stir in the shredded coconut. Pour the curd into the cooled crust and smooth the top with a rubber spatula.
7. In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a star tip (optional) and pipe rosettes around the edge of the tart.
8. Chill the tart in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 415
Fat: 28g
Carbohydrates: 38g
Protein: 4g
Sodium: 171mg
Sugar: 29g
Substitutions for ingredients:
- Regular lime juice and zest can be used instead of key lime juice and zest.
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Sweetened shredded coconut can be substituted with unsweetened shredded coconut.
Variations:
- Add a layer of sliced bananas or mangoes on top of the curd before piping the whipped cream.
- Use a mixture of lime and lemon juice and zest for a tangier flavor.
- Top the whipped cream with toasted coconut flakes or chopped macadamia nuts.
Tips and tricks:
- Make sure to press the crust firmly into the tart pan to prevent it from crumbling.
- Use a rubber spatula to smooth the curd evenly in the crust.
- Chill the tart for at least 2 hours before serving to allow the curd to set.
- To make the whipped cream rosettes, start from the outside and work your way in, piping in a circular motion.
Storage instructions:
Store the tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The tart is best served cold, but if you prefer it warm, you can reheat it in the oven at 350°F for 5-7 minutes.
Presentation ideas:
Serve the tart on a decorative platter or cake stand. Garnish with lime slices and shredded coconut.
Garnishes:
- Lime slices
- Shredded coconut
- Toasted coconut flakes
- Chopped macadamia nuts
Pairings:
- A light and refreshing white wine, such as Sauvignon Blanc or Pinot Grigio.
- A tropical fruit salad with pineapple, mango, and papaya.
Suggested side dishes:
- Grilled shrimp skewers
- Coconut rice
- Roasted sweet potatoes
Troubleshooting advice:
- If the curd is not thickening, continue whisking over low heat until it reaches the desired consistency.
- If the crust is too crumbly, add a little more melted butter to the mixture.
- If the whipped cream is too runny, chill the bowl and beaters in the freezer for 10-15 minutes before whipping.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
- Store the tart in the refrigerator to prevent spoilage.
Food history:
Key lime pie is a classic dessert that originated in the Florida Keys in the early 20th century. It is made with key lime juice, sweetened condensed milk, and egg yolks, and is typically served in a graham cracker crust. This recipe puts a twist on the classic by adding shredded coconut to the curd and piping whipped cream rosettes on top.
Flavor profiles:
- Tangy from the key lime juice and zest
- Sweet from the curd and whipped cream
- Nutty from the shredded coconut
Serving suggestions:
Serve the tart as a refreshing dessert after a summer barbecue or as a sweet treat for a tropical-themed party.
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