Whoa! Whoa! I can’t believe it’s Monday already! This week seemed to zoom by, and in the best way possible. So many things are in the works and I can’t wait to share them with you all. Soon, and very soon, my friends.
However, there is one thing I can share with you now.
I love holidays. With all the food and fun and the food, what is not to love. And in case you haven’t checked your calendar yet, Friday is Cinco de Mayo! Let’s just take a minute and think about all the tacos, guacamole, churros and all the things Mexican!
In the spirit of Cinco de Mayo, I wanted to share a couple inspired recipes with you guys. First up, these coconut lime tarts.
Even though I grew up in a baking family, my baking skills lack a little bit. So there’s a lot of “firsts” when baking for the blog, including this lime curd. And it was a success! Of course, let it to me to forget to buy limes for lime curd. Instead, I had to use lime juice. Still delicious though.
I topped the tarts with a coconut whipped cream. The best part of this whipped cream is that it is vegan friendly. There’s no dairy anywhere! It’s made from full fat coconut milk that has been placed in the fridge overnight and whipped with a little icing sugar and vanilla. Perfectly sweet and light. It is a wonderful complement to the tartness of the lime curd. Check out Minimalist Baker for the recipe.
And because there’s no way I was going to eat a dozen tarts (plus churros and stroopwafels), I took these tarts down to the lovely ladies whom I have the pleasure of serving alongside in Discoveryland. I walked in to church, dropped them off, grabbed a coffee from the cafe and came back to find that they were all gone! So, I think they were a success.
I mean, these tarts were
Thanks to Recipe Rebel for the inspiration and the original recipe!
Coconut Lime Tarts
- 12 premade tart shells, baked according to directions and cooled
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup fresh lime juice (or sub bottled)
- Zest of 1 or 2 limes
- 4 tbsp unsalted butter, cubed
- ¾ cup whipped coconut cream
- ¼ cup toasted coconut
- Grated lime zest
- 1 ½ cup whipped coconut cream
- Make the lime curd cream filling: In a small pot, whisk together the eggs, sugar, juice and zest until smooth. Place over medium heat* and cook, stirring continuously, until thickened (4-5 minutes). Remove from heat and stir in the butter until melted. Set aside to cool to room temperature.
- When the curd has cooled to room temperature, stir in whipped coconut cream slowly.
- Spoon warm filling into the cooled tart shells and place in the fridge to set completely.
- Divide remaining coconut cream between tarts and garnish with toasted coconut and lime zest. Store in the refrigerator until ready to serve.