Happy summer! What better way to start the season than with anything key lime. Classic key lime pie is one of the best summer desserts IMO, but I decided to switch it up a bit and turn it into a tart form with a coconut and macadamia nut crust. The only difference apart from the added flavor of the crust? Well, it’s just a bit prettier. I love making tarts because the beautiful ridges and delicate slices can’t be beat! Let me tell you how I made it 🙂
Start with the crust. Add the graham cracker crumbs, macadamia nuts and dried coconut to a blender, and pulse until fine crumbed. Add to a bowl with some sugar and butter, and mix until the texture is like wet sand. Press into the tart pan tightly. Easy peasy!
Next move on to the filling. Start by zesting the key limes. Be careful during this process as key limes are pretty tiny and it’s easy to over-do it and get more of the pith than the actual zest. That’ll just result in a bitter pie. Take it easy and make sure you have plenty of key limes on hand. I think I used about 15 in total! If this overwhelms you, you can totally use regular limes. It’ll still taste amazing, but it won’t be exactly the same.
After zesting, cut and juice them. Add the zest and juice to a bowl with the sweetened condensed milk and egg yolks, and mix until thoroughly combined. Poor into your crust and bake!
Top with fresh whipped cream. I added vanilla bean to mine for extra flavor, and also for aesthetic purposes. Nothing beats the fresh stuff, but you can opt for other favorite toppings if preferred 🙂
And that’s how simple it is to have a classic summer treat in hand! Are you a fan of key lime pie? Let me know, and if so, tell me if you’ve made it from scratch before! Wishing you all a wonderful summer 🙂
With Love,
Jenna
Key Lime Tart with Coconut Macadamia Nut Crust
Ingredients
For the Crust:
- 1 1/4 cup graham cracker crumbs
- 1/2 cup macadamia nuts
- 1/4 cup sweetened coconut flakes
- 1 1/2 tbs sugar
- 4-5 tbs melted butter
For the Filling:
- 1 14 oz can sweetened condensed milk
- 4 large egg yolks
- 1 tsp key lime zest
- 1/2 cup fresh key lime juice (I used 15 key limes for the zest and juice)
For the Whipped Cream:
- 1/2 cup heavy whipping cream
- 3 tbs powdered sugar
- 1/4 tsp vanilla paste or extract
Instructions
For the Crust:
- In a blender or food processor, add the graham cracker crumbs, macadamia nuts and coconut flakes, and pulse until fine crumbed.
- Pour into a bowl and mix in the sugar. Add the butter in until the texture becomes like wet sand.
- Press tightly into a 9-in tart pan. Bake at 350 degrees Fahrenheit for 8 minutes. Remove from oven, set aside and let cool while you make the filling.
For the Filling:
- Add the sweetened condensed milk and egg yolks to a bowl. Set aside.
- Zest the key limes until you have one teaspoon worth and add to the bowl. Squeeze 1/2 cup worth of fresh key lime juice and add it to the bowl as well.
- Mix well and pour into prepared crust. Bake at 350 degrees Fahrenheit for 15 minutes. The pie will be slightly jiggly and set.
- Cool to room temperature and then cool in the fridge overnight, or for at least 4 hours.
For the Whipped Cream:
- Before getting ready to serve the pie, add heavy cream, powdered sugar, and vanilla to a large bowl and whisk until stiff peaks form. Dollop on the chilled pie, and serve!