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We’re nearly midway through July, and it’s time for an effortless dessert with a decidedly tropical feel. Enter this key lime coconut macadamia tart – while it’s not quite the same as a Hawaiian vacation, one bite will momentarily transport you to an island paradise.

Key Lime Coconut Macadamia Tart

If you love key lime pie, you’ll fall for this tart. With the classic creamy, tangy lime filling atop an irresistible coconut macadamia graham crust, this bright and flavorful tart is my kind of summer dessert.

Key Lime Coconut Macadamia Tart

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Key Lime Coconut Macadamia Tart

  • Yield: 1 14-inch tart, 12 servings

Ingredients

Crust

  • 9 sheets honey graham crackers
  • 1/4 cup roasted macadamia nuts
  • 1/4 cup toasted coconut
  • 2 Tbsp sugar
  • 1/8 tsp salt
  • 1/2 tsp vanilla extract
  • 1/4 tsp coconut extract
  • 5 Tbsp coconut oil, melted

Filling

  • 2 large egg yolks
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 tsp fresh lime zest
  • 1/2 cup fresh lime juice
  • pinch of salt

Whipped Cream

  • 1/2 cup cold heavy cream
  • 2 Tbsp powdered sugar
  • 1/4 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F. For the crust, combine graham crackers, macadamia nuts, and toasted coconut in a food processor and pulse together to form crumbs. Mix in sugar and salt, then add vanilla, coconut extract, and coconut oil, and pulse until incorporated. Press mixture tightly into the bottom and up the sides of a 14-inch rectangular removable-bottom tart pan. Bake crust for about 10 minutes, until lightly golden and set. Cool crust for 10 minutes on a wire rack.
  2. For the filling, whisk together egg yolks and sweetened condensed milk in a medium bowl. Add lime zest, lime juice, and salt, whisking until smooth. Pour filling over crust and smooth with an offset spatula. Bake for about 15 minutes, until set (center will jiggle slightly). Cool tart for 1 hour on a wire rack, then transfer to the refrigerator until chilled, about 2 hours.
  3. For the whipped cream, combine heavy cream, powdered sugar, and vanilla in a chilled mixer bowl fitted with wire whip attachment. Whip on medium-high speed until stiff peaks form. Pipe whipped cream onto tart, and garnish with macadamia nuts, lime zest, and lime wedges.

Notes

Crust adapted from Sally’s Baking Addiction

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

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23 comments

  1. This tart sounds like heaven to me! Now if I could just get Bill to like lime desserts!! BUT, I have friends I can share it with 🙂

  2. HI Laura….getting ready to make this tart today. going to substitute butter for the coconut oil in the crust… you thing the same proportion would work? thanks. j

    1. Hi Joan, sorry for the delay getting back to you, but yes – the proportion would be the same. Happy baking! 🙂

      1. made it, ate it, loved it! thanks! used the same proportions and it was fine. i was afraid the oil with the graham cracker might have ended up a little mushy… and i trust butter so went with it.

        i am going to make the orange honey lavender cookies this week too. made a similar lavender cookie before that you posted. going to add a little more lavender this time. it was subtle and i wanted just a tad more of that flavor. thank goodness we can eat lavender! it smells so so wonderful and to eat it….that’s a perk!

        1. Oh good, so glad it all worked out for you! Hope you enjoy the shortbread too. If you love lavender, you can definitely add a little more – I just tend to be a bit cautious because I don’t want to end up with a soap flavored cookie! 😉

  3. In my younger years, I bought anything a recipe called for. Now I’m trying to cut back on those purchases – instead, getting rid of things!! So …. any ideas on other sized of pan that this amount of crust/filling would fill? Thank you!!

    1. Hi Sherry, you can also adapt this recipe for an 8-inch square baking pan (lined with parchment). Press the crust across the bottom of the pan, and bake as directed (you may need to add a few additional minutes of cooking time). You can follow the rest of the recipe as written, and cut into bars once chilled. Hope that helps!

      1. i used a rectangular tart pan for one and an 8″ or 9″ circular one too. they both worked out fine. not sure if the circular one was an 8 or 9″…but either way it turned out fine.

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