Preheat the oven to 390F or 200C and grease a 9 inch Tart Pan with butter
Making the Coconut Crust
Make crumbs of the Graham Cracker and mix it with the rest of the ingredients - Melted Salted Butter, Honey, and Desiccated Coconut until it all combines well and gets wet sand-like texture.
Pour this mixture into a greased Tart Pan and even it out. Use your fingers to stick it to the edges and flatten out the center.
Blind Bake your Tart crust for 15 minutes at 390F or 200C. Once it's baked, get it out carefully and allow it to cool down to room temperature.
Making the Lime Filling
Meanwhile, in a Pan pour the Heavy Whipping Cream along with Lime Zest, Lime Juice, and Honey. Mix everything well using a balloon whisk or a spatula.Add the green and yellow food color and mix well.
Once everything is mixed well, cool it down and once it's cooled to room temperature, pour it into your cooled tart shell.
Pop the tart in the freezer for like an hour or two or until the center sets completely.
Decorations
Decorate with Lime Wedges.
Whip heavy cream with some Coconut Milk and divide it into two parts. Add yellow food color to one batch and take both in a piping bag. Go around doing the frosting on your Tart. You can really do any design and shapes.Take a teaspoon of honey and drizzle on top for that final touch of sweetness.Enjoy!
Video
Notes
The shell can be made in advance and stored.
This Tart can be stored in the freezer for up to 3 days.
Nutrition
Nutrition Facts
Eggless Coconut Lime Tart
Amount Per Serving
Calories 345
* Percent Daily Values are based on a 2000 calorie diet.
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