Coconut Tart With Passion Fruit And Lime Syrup

Name: Coconut Tart With Passion Fruit And Lime Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Lime and Passion Fruit Syrup; 2 limes - zest; 1 lime in juice; 6 passion fruits; 1/3 cup water; 1/2 cup sugar; Tarts and Coconut Filling; 12 ounces short crust pastry; 2 cups coconut milk; 1/2 cup double cream; 1/4 cup fine sugar + 2 tablespoons; 2 1/2 tablespoons Corn starch; 6 egg yolks; icing sugar for decoration

Servings: persons

Lime and Passion Fruit Syrup
2 limes - zest
1 lime in juice
6 passion fruits
1/3 cup water
1/2 cup sugar
Tarts and Coconut Filling
12 ounces short crust pastry
2 cups coconut milk
1/2 cup double cream
1/4 cup fine sugar + 2 tablespoons
2 1/2 tablespoons Corn starch
6 egg yolks
icing sugar for decoration

1
Pre-heat the oven to 400u00b0 F with rack in the middle.
2
Thinly roll out the shortcrust pastry and line 1 tart or 8 individual tart cases. Prick the pastry with a fork. Chill for 15 minutes. Line the tart with parchment paper and fill with beans. Blind bake for 15 to 17 minutes, remove parchment paper and beans and bake for a further 5 minutes or until LIGHT golden brown (they will be baking further with the coconut filling).
3
Reduce the oven to 300u00b0 F to cook the custard.
4
For the Coconut Custard: Pour the coconut milk in a pan and warm up until just before it boils.
5
Lightly beat the sugar, cornstarch and egg yolks in a bowl. Add the hot milk and cream and whisk to incorporate all the ingredients.
6
Pour the mixture and fill the pastry case or cases. Bake for 25 minutes or until the cream starts to brown lightly. It will still be a little wobbly in the middle but it will finish cooking and set as it cools. Let cool completely.
7
Cut the passion fruit in half and remove the juice and seeds. Strain the juice and keep in a bowl. Keep just 2 teaspoons of the seeds in another bowl.
8
Wash, dry and zest 3 of the limes and set aside. Juice 1 lime and strain.
9
Put the lime and passion fruit juice in a pan over medium high heat, add the sugar and whisk until the sugar is completely dissolved. Let boil for about 10 minutes until syrupy. Add the 2 teaspoons of the passion fruit seeds and allow to cool.
10
Sprinkle the top of the custard with the lime zest, pour thesyrup over all the tart and let rest.
11
Note: If you use a tart case that has a removable bottom you can proceed with this method. Otherwise precook the tart shell, remove from the tart case and cook the tart on a tray.
12
Note 2: You can make ahead the tart shell and have it ready. The custard should always be cooked the day you serve the tart otherwise the bottom will be very soggy.

595

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Lime and Passion Fruit Syrup, 2 limes - zest, 1 lime in juice, 6 passion fruits, and more.

Yes, Coconut Tart With Passion Fruit And Lime Syrup falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!