I can’t believe it’s September already! The fall weather will come, and I need to post all my summer recipes before it becomes Thanksgiving.
Sharing Macadamia Coconut Lime Tarts today because I felt like baking and this was requested by B. I always like tartlets because they’re perfectly portioned. B likes big tarts because he just likes big desserts.
Key lime pie comes from the Florida Keys. Historians think sponge divers working in the area were the first combine the locally abundant limes with the condensed milk and eggs they had on their boats. The first key lime pies also probably didn’t have a crust. (source)
Since local cooks in the Florida Keys had no access to fresh milk, refrigeration, and or ice until 1930, they relied on canned sweetened condensed milk, which was invented in 1856. (source)
Purists will say true key lime pie is yellow and never green, but I wanted to play around with the colors and added a few drops of green food coloring to match the pretty limes.
This is adapted from the Key Lime Tart recipe from Bobby Flay. Enjoy!
Macadamia Coconut Lime Tart
8 whole graham crackers, broken into pieces
1/4 cup coconut flakes
1/4 cup crushed macadamias
3 tablespoons light brown sugar
6-8 tablespoons unsalted butter, melted
4 large egg yolks
2 teaspoons grated Key lime zest
1 (14-ounce) can sweetened condensed milk
1/4 cup plus 2 tablespoons fresh Key lime juice
1/4 teaspoon pure vanilla extract
green food coloring, optional
1 cup heavy cream
4 tablespoons sugar, to taste
coconut flakes, to garnish
Preheat the oven to 325 degrees F.
Combine the graham crackers, coconut, macadamias, and sugar in a food processor and process into fine crumbs. Add dry ingredients to a bowl with melted butter and combine. Press onto the bottom and sides of your tart or tartlet tins. Bake until lightly golden brown, about 10 minutes. Let cool when done.
In a large bowl, whisk together the yolks, zest, condensed milk, lime juice, and vanilla in a bowl until smooth and thick. Add food coloring if desired. Set aside.
Add the key lime filling to the baked crust, return to the oven, and bake the pie until the center is firm but jiggles slightly when shaken, about 15 minutes. Remove and let cool to room temperature, about 1 hour. Refrigerate until chilled and set.
Using a mixer, beat the whipping cream and sugar until firm peaks form. Pipe using a 1M tip on top of the chilled key lime tarts. Sprinkle with coconut. Enjoy!