Creamy, tangy key lime filling with a tropical twist of coconut nestled inside buttery tart shells — these Mini Key Lime Coconut Tarts are the ultimate bite-sized refreshers, perfect for spring and summer dessert tables. With their zesty citrus flavor and velvety texture, they offer a vibrant pop of sunshine in every bite.

Why You’ll Love This Recipe

These tarts are delightfully tart, lightly sweet, and perfectly balanced with a smooth, creamy filling and crisp, buttery crust. The addition of coconut milk brings a subtle tropical richness that enhances the classic key lime flavor. Their petite size makes them ideal for entertaining — no slicing required. Plus, they’re easy to make ahead and serve chilled, making them an effortless yet impressive dessert.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the tart crust:
all-purpose flour
powdered sugar
salt
cold unsalted butter, cubed
egg yolk
ice water

For the filling:
sweetened condensed milk
key lime juice (fresh or bottled)
full-fat coconut milk
egg yolks
lime zest

Topping (optional):
shredded coconut
lime zest curls

Directions

1. Preheat oven to 350°F (175°C). Lightly grease a muffin or tartlet tin.
2. In a food processor, combine the flour, powdered sugar, and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and ice water, pulsing just until the dough begins to come together.
4. Press the dough evenly into each tartlet mold, making sure to cover the base and sides. Prick the bottoms with a fork and chill for 15 minutes.
5. Bake the crusts for 12–15 minutes, or until lightly golden. Let them cool completely.
6. In a mixing bowl, whisk together the sweetened condensed milk, key lime juice, coconut milk, egg yolks, and lime zest until smooth and well combined.
7. Pour the filling into the cooled tart shells.
8. Bake for 10–12 minutes, or until the centers are set but still slightly jiggly.
9. Let the tarts cool at room temperature, then refrigerate for at least 1 hour before serving.
10. Just before serving, top with shredded coconut and lime zest curls for garnish.

Servings and timing

Servings: Makes 10–12 mini tarts
Prep Time: 25 minutes
Chill Time: 1 hour 15 minutes
Bake Time: 25 minutes
Total Time: Approximately 2 hours 5 minutes

Variations

• Gluten-Free Crust: Use a gluten-free flour blend in the crust to accommodate dietary needs.
• Coconut Crust: Add shredded coconut to the crust mixture for extra tropical flavor and texture.
• Whipped Topping: Garnish with whipped cream or coconut whipped cream instead of shredded coconut.
• Zest Blend: Use a mix of lemon and lime zest for a citrus medley.
• Graham Cracker Base: Replace the tart crust with a graham cracker crust for a no-roll alternative.

Storage/Reheating

Store the tarts in an airtight container in the refrigerator for up to 4 days. Serve chilled for the best flavor and texture. These tarts are not suitable for freezing once filled, as the texture of the custard may be compromised. Do not reheat; they are meant to be served cold.

FAQs

Can I use regular lime juice instead of key lime juice?

Yes, regular lime juice works well if key lime juice is unavailable. The flavor will be slightly different but still delicious.

Do I have to use a tartlet pan?

No, a standard muffin tin works well as a substitute. Be sure to grease it thoroughly for easy removal.

Can I make the tart shells in advance?

Yes, you can bake the tart shells up to 2 days in advance and store them in an airtight container at room temperature.

Is it necessary to chill the dough before baking?

Yes, chilling helps prevent shrinking and ensures a tender, flaky crust.

Can I make this recipe as a full-sized tart?

Yes, press the dough into a 9-inch tart pan and adjust the baking times accordingly (both crust and filling will need a few extra minutes).

Is coconut milk required?

Coconut milk enhances the tropical flavor, but you can substitute it with heavy cream or whole milk if needed.

Can I use canned key lime juice?

Yes, bottled key lime juice is a convenient option and works well in this recipe.

How do I know when the filling is set?

The center should be just slightly jiggly when you remove it from the oven. It will firm up fully as it cools.

Can I toast the shredded coconut topping?

Yes, lightly toasting the coconut adds a nutty flavor and extra crunch.

How do I get clean edges when removing the tarts from the tin?

Allow them to cool completely, then use a thin knife to gently loosen the edges before removing.

Conclusion

Mini Key Lime Coconut Tarts are a delightful fusion of tart citrus and creamy coconut, nestled in a crisp, buttery crust. Their vibrant flavor and beautiful presentation make them a standout choice for warm-weather entertaining or any time you crave a fresh and elegant dessert. Easy to prepare and even easier to enjoy, these tarts are sure to become a seasonal favorite.

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