Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 cup sesame seeds
- 1/4 cup sweetened shredded coconut
- 1/4 cup fresh lime juice
- 1/4 cup honey
- 2 large eggs
- 1/2 cup heavy cream
- 1/4 teaspoon salt
Special equipment needed:
- 9-inch tart pan with removable bottom
- Food processor
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a food processor, pulse together the flour, butter, sugar, sesame seeds, and coconut until the mixture resembles coarse sand.
3. Press the mixture into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
4. Line the crust with parchment paper and fill with pie weights or dried beans.
5. Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 10-15 minutes, or until the crust is golden brown and set.
6. In a mixing bowl, whisk together the lime juice, honey, eggs, heavy cream, and salt until well combined.
7. Pour the mixture into the baked crust and return to the oven.
8. Bake for 20-25 minutes, or until the filling is set and slightly golden.
9. Allow the tart to cool to room temperature before serving.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
5. Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 360
Fat: 23g
Saturated Fat: 12g
Cholesterol: 115mg
Sodium: 90mg
Carbohydrates: 34g
Fiber: 2g
Sugar: 18g
Protein: 6g
Substitutions for ingredients:
- Whole wheat flour or gluten-free flour can be used instead of all-purpose flour.
- Almond flour or coconut oil can be used instead of butter.
- Brown sugar or maple syrup can be used instead of granulated sugar.
- Other nuts or seeds can be used instead of sesame seeds.
- Other citrus juices, such as lemon or orange, can be used instead of lime juice.
- Agave nectar or maple syrup can be used instead of honey.
- Coconut milk or half-and-half can be used instead of heavy cream.
Variations:
- Add 1/4 cup of chopped macadamia nuts to the filling for added crunch.
- Top the cooled tart with whipped cream and toasted coconut flakes.
- Use lime zest in the crust for added flavor.
- Swap out the coconut for chopped dried apricots or cranberries.
- Add a pinch of cayenne pepper to the filling for a spicy kick.
Tips and tricks:
- Make sure the butter is cold when making the crust to ensure a flaky texture.
- Use a fork to prick the bottom of the crust before baking to prevent it from puffing up.
- If the crust starts to brown too quickly, cover the edges with foil.
- Allow the tart to cool completely before slicing to ensure the filling sets properly.
- Store leftovers in the refrigerator for up to 3 days.
Storage instructions:
Store leftovers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave for 10-15 seconds or in a 350°F oven for 5-10 minutes.
Presentation ideas:
Serve the tart on a decorative platter or cake stand. Dust with powdered sugar and garnish with lime wedges and toasted sesame seeds.
Garnishes:
Toasted coconut flakes, whipped cream, lime wedges, toasted sesame seeds, or fresh berries.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad with a citrus vinaigrette.
Troubleshooting advice:
- If the crust is too crumbly, add a tablespoon of cold water at a time until it comes together.
- If the filling is not setting, bake for an additional 5-10 minutes.
Food safety advice:
Make sure to refrigerate leftovers promptly and discard any that have been left at room temperature for more than 2 hours.
Food history:
Tarts have been enjoyed for centuries, with the first recorded recipe dating back to the 16th century. Sesame seeds have been used in cooking for thousands of years, and coconut is a staple ingredient in many tropical cuisines. Lime adds a bright, citrusy flavor to this tart.
Flavor profiles:
This tart is sweet and nutty with a hint of tangy lime.
Serving suggestions:
Serve as a dessert or a sweet brunch dish.
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Region: Thai