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Mini Key Lime Coconut Tarts

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Tangy key lime filling with a tropical coconut twist nestled in buttery tart shells — these Mini Key Lime Coconut Tarts are bite-sized, refreshing treats ideal for spring and summer celebrations.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 tsp salt
  • 1/2 cup cold unsalted butter, cubed
  • 1 egg yolk
  • 1–2 tbsp ice water
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup key lime juice (fresh or bottled)
  • 1/2 cup full-fat coconut milk
  • 2 egg yolks
  • 1 tsp lime zest
  • Shredded coconut (optional, for topping)
  • Lime zest curls (optional, for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a muffin or tartlet tin.
  2. In a food processor, combine flour, powdered sugar, and salt. Pulse in cold butter until mixture resembles coarse crumbs.
  3. Add egg yolk and ice water, pulsing just until dough begins to come together.
  4. Press dough evenly into tartlet molds and prick the bottoms with a fork. Chill for 15 minutes.
  5. Bake crusts for 12–15 minutes or until lightly golden. Let cool completely.
  6. In a bowl, whisk together sweetened condensed milk, key lime juice, coconut milk, egg yolks, and lime zest until smooth.
  7. Pour filling into cooled tart shells and bake for 10–12 minutes, or until set but still slightly jiggly in the center.
  8. Cool completely, then chill for at least 1 hour.
  9. Top with shredded coconut and lime zest curls before serving.

Notes

  • Use freshly squeezed key lime juice for best flavor, but bottled will work in a pinch.
  • Crusts can be made a day ahead and stored in an airtight container.
  • For extra coconut flavor, lightly toast the shredded coconut topping.

Nutrition

Keywords: key lime tart, coconut tart, mini desserts, tropical dessert, summer party treat

Find it online: https://epicrecipebox.com/mini-key-lime-coconut-tarts/