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Need a "go-to" dessert recipe for the Spring and Summer season? These Key Lime Tarts with Coconut Pecan Crust are "it"!
See what I mean? There aren't many who could resist them ..........
These Key Lime Tarts with Coconut Pecan Crust ares the perfect little desserts to celebrate special occasions, to take to picnics, potlucks and parties and to have stashed away in your freezer for those emergency sweet tooth attacks.
Everyone loves it. It's totally "make ahead".
You will be the star of the dessert scene. Guaranteed. Believe me, I know from personal experience.
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Key Lime Tartlets w/ Coconut Pecan Crust
Ingredients
- 1 ¼ cups of graham cracker crumbs*
- ¼ cup sugar
- 8 tablespoons butter, (1 stick) melted
- 1 cup pecans
- ½ cup flaked shredded coconut
- 5 large egg yolks
- ¼ cup sugar
- lime zest from 4 limes
- ½ cup lime juice, from about 4-5 limes, depending on juiciness of limes
- 1 can sweetened condensed milk
- ½ cup Greek yogurt
Instructions
- Preheat oven to 350˚F. Spray 6 - 4 ½-inch removable bottom tart pans with baking spray. Rub with a paper towel to evenly distribute spray. Line bottoms with parchment paper, if desired.
- Process graham crackers till finely ground. Add butter and sugar and process till combined. Add pecans and pulse 6-10 times or until coarsely ground. Add coconut and pulse 3-4 times, just till incorporated.
- Divide between 6 tart pans with removable bottoms. About ⅓ generous cup per pan. Press graham cracker mixture firmly up sides and into bottom of pans. Place tart pans on a sheet pan. Bake for 10 minutes. Remove from oven and cool completely.
- For the filling - in a medium heatproof bowl, whisk together the egg yolks and sugar until smooth and combined. Add lime juice and stir. Place bowl over a pan of simmering water and cook for 4-5 minutes, stirring frequently until mixture thickens. Remove from heat and add condensed milk, Greek yogurt and all but 1 teaspoon of the lime zest.
- Divide evenly between the baked crusts and sprinkle with the reserved lime zest. Freeze, uncovered for at least 2 hours. If not serving after this initial freezing, cover tightly with foil. Will keep for several weeks in the freezer. Remove from freezer 10-20 minutes before serving. Add a dollop of freshly whipped cream, if desired.
Notes
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What if you want to make just one big pie? How does that work?
I'm I using the same recipe but putting it in one tart pan?
Thanks
Hi Bryan, that should work fine!
The tart was flavorful- however, the filling was looser than I expected (and I followed the recipe).
You do serve this tart frozen Lynette, otherwise it will be somewhat loose.
hi!
i was craving these as a neighbourhood cafe makes something similar but they haven't had any the last couple of times. 🙁 as i needed a fix, i googled it and am going to make it tonight as soon as i buy the rest of the ingredients needed! thank you!!! it looks scrumptious!!!
Hi Chris- I made the Key Lime Tart to take to a dinner party in Key West. I made it in an 11” tart pan and froze it two days ahead. Living in the Keys, I was lucky to get fresh key limes that were grown in Homestead, FL and I think they made a big difference in the great taste of the filling. Perfect tartness! I put it wrapped and frozen in a cooler on ice for the 30 minute drive and took it out about 10 minutes before cutting it to serve. The only problem I had was that it had softened to the consistency of thick pudding but didn't hold its shape when cut into pie shape pieces. Is it meant to be made in the smaller tart pans and eaten right after it’s out of the freezer for that reason, or did I do something wrong? When I thickened the eggs they thickened nicely so I thought it was fine. Both the tart filling and the crust is so delicious (everyone loved it!) and I want to make it again as it is a nice change from the normal Key Lime Pie, but want to know if the consistency is supposed to be that soft? Can it be baked and would that help? Thank you for so many great recipes—I have made many of them with great results.
I want to make these for Easter but will be traveling to my mom's. If these thaw and are just refrigerator cold, will they still work or do I save this for another day? I bought the ingredients before I noticed the frozen part. Ooops!
Hi Chris! I am making this tarte for Easter and my big question is about the graham cracker crumbs. I have a box of crumbs, so do you have any idea how much 4 oz /8 whole graham crackers equals in cups? I've tried to look it up, but get lots of conflicting answers. Hope you can clarify soon! Thankyou!
Hi Coleen,
That is a great question and I appreciate you writing to clarify it. I actually tweaked the recipe just now to make it more clear. There are so many varieties of graham crackers and each are differing in their weight per cracker. You’ll want to use 1 1/4 cups of the crumbs. Hope you enjoy these as much as we do. Happy Easter!
Kind Regards,
Hi Chris! This looks delicious! I am wondering if you have a recommendation for a substitute for the pecans? My son is allergic to tree nuts (he's good with coconut though!) Thanks!
Hi Faith,
I would just make them without pecans. With a buttery graham cracker and coconut crust, I think you'll hardly miss the pecans.
Hi,
Do you use sweetened shredded coconut or unsweetened shredded coconut?
Honestly, either one works fine in this recipe.
Tom's favorite is key lime pie...........this looks amazing and I can't wait to try it. Can it be printed as I didn't see the usual "Print" and am not saavy with the "Pin it stuff"!! 🙂 Blessings this Easter!! Miss you and Scott!
OMG! These tarts look amazing and I bet their taste is heavenly. This is one of my fave treats from your blog, Chris! I am so sharing this!
Hello Ms Chris, I am so enjoying your website that I found tonight and was so excited! To find someone here in NC also. I had been thinking of going back to Louisiana or Texas. My family are all out there and now I am here alone. I do love your recipes! Thank you for sharing I cannot wait to see what you do next!!! Have a great week.
Regards;
So nice to meet you Bea!I always love to hear from a fellow North Carolinian 🙂
This looks so great Chris, love the coconut crumb crust.
Sweet Mother of Pearl these look good!! I have never had key lime pie and it's time I give it a try. I have two of the little tart pans but getting four more won't be a problem. Beautiful work!!
Beautiful tarts, your coconut pecan crust is irresistible!
I love these even more than my fudge 🙂
Maybe we could trade 🙂
Is there a sauce I can prepare with this dish. Is so please advise
Hi Nita,
It doesn't need much but I think a drizzle of raspberry coulis would be really nice. Here's a great recipe; http://www.foodnetwork.com/recipes/ina-garten/raspberry-sauce-recipe2.html
Gorgeous Key Lime Tartlets, Chris! My husband and I both adore everything Key Lime and look forward to making your recipe this spring. Thanks for sharing. Pinning (of course)!
This looks so good, Chris. I love key lime not to mention that pecan crust!
Oh Chris, I think you're trying to woo me. You know that you've grabbed my heart with these tarts. I love everything about them.
Chris, Chris, Chris - you know how to make me happy! I adore Key Lime Pie but adding pecans to the crust? That is brilliant. Thanks for this tart little piece of happiness! (got the name right this time!)
Hmmmm, your pie looks so yummy !!! May I have a part of it ? 🙂
As Always Chris your recipe is great!You are amazing :*
This looks AMAZING Chris, Lovr the pecans and coconut in the crust- sooooo good! I may have to try this one!
If I cook your food and present it the way you do to my family, they'll be spoiled like anything 🙂 ... Love Key Lime tarts, and adding coconuts makes it heavenly.
I was describing key lime pie to someone today and explaining the difference between an ordinary lime and a small key lime. I love the crust AND I got a shipment of graham crackers so I'm going to make this on the weekend.
Everyone love it is right, it's my all time favorite dessert.
Sam
I love the coconut crust here Chris. What a refreshing dessert or the summer months.
I miss key lime tarts! Coconut crust is perfect for this lime filling.
Beautiful and tasty! Have a lovely day Chris.
What can be better than coconut and lime! I even have this in moisturizing lotion!!!
Chris these look like a recipe I will definitely have to stash away for when I have enough limes on my tree. Delicious!
I pinned this Chris. You make such pretty food. I love recipes that you can make ahead for all the reasons you stated.
Madonna
That crust looks amazing Chris
I've added it my summer list. Your recipes have always been wonderful
I love this crust and all look beautiful!!
Chris - Can this recipe be made in a regular 9" pie plate? It looks out of this world!
Oh my! That crust sounds wonderful!! and the tarts looks so Spring like and pretty!
These look absolutely wonderful! I know that were they near me, my family would have to fight me to get any lol. Gorgeous photos also.
If I had these stashed in my freezer, they wouldn't be there long! They sound great:@)
I don't have removable bottom tart pans. Is there anything else I could use?
Laurel, this recipe could also be made in a large pie or quiche pan or even a square 8-inch pan and cut into wedges or squares.
Chris these are so pretty and what a great treat for company. I love that there's coconut in the crust.
Hi Chris, Another gorgeous dessert, Love the fact that these are little tartlets and can be made ahead of time. The crust looks and sounds amazing!