Lime Tart with Basil and Coconut
This easy lime tart recipe is a fusion of two of my favorite desserts: French lemon tart and American key lime pie. The silky lime filling is made with mascarpone for extra creaminess, and the no-roll brown sugar crust elevated with fresh basil. The zesty, sweet, herby combo is pure perfection!
Equipment
- 8-inch (20 cm) tart pan with a removable bottom
Ingredients
For the Crust
- 1 cup all purpose flour 140 g
- ⅓ cup light brown sugar 70 g
- ⅛ tsp kosher salt
- 1 tsp packed finely chopped fresh basil
- 5 Tbl unsalted butter 70 g
For the Filling
- ½ cup granulated white sugar 100 g
- 2 tsp lime zest approx. 3 limes
- pinch of salt
- 3 eggs
- ½ cup mascarpone 120 g
- ⅓ cup fresh lime juice 80 ml, approx. 4 limes
For Garnishing
- lime zest from 1 lime
- ¼ cup grated coconut 15 g
Instructions
- Preheat the oven: Preheat to 350°F (180°C) conventional or 325°F (160°C) fan-forced.
- Make the crust: In a mixing bowl, combine the flour, brown sugar, salt, and basil. Add the butter in small pieces and rub it into the dry ingredients with your fingertips until the mixture resembles coarse sand and holds together when pressed between your fingers. Pour the mixture into the tart pan and press evenly into the base and up the sides until compact. Bake for 15–18 minutes, until lightly golden and fragrant, with a dry, set surface.Transfer to a wire rack to cool.
- Reduce the oven temperature: Lower the oven to 325°F (160°C) conventional or 300°F (150°C) fan-forced.
- Prepare the filling: In a mixing bowl, combine the sugar and lime zest. Rub together with the back of a spoon until fragrant. Whisk in the eggs. Stir in the mascarpone until fully incorporated, with no visible lumps. Stir in the lime juice.
- Bake the tart: Place the tart pan on a baking sheet. Pour the filling into the crust.Carefully transfer to the oven and bake for 20–25 minutes, until the edges are set and the center still has a slight wobble; it should jiggle gently when shaken but not look liquid. The tart will continue to set as it cools.
- Cool: Remove from the oven and carefully lift the tart pan off the baking sheet. Place on a wire rack and let cool completely to room temperature (about 1 hour).Then transfer to the fridge and chill for at least 2 hours.
- Prepare the topping: Place the coconut in a dry pan over medium-low heat. Toast, stirring frequently, until lightly golden and fragrant. Remove from the heat and let cool.
- Finish and serve: Top the tart with the toasted coconut and a little extra lime zest just before serving.
Notes
You need approximately 4 limes total for this recipe.