This No Fuss Coconut Lime Tart is easy, sweet, and pretty. Filling includes heavy cream, honey, lime, and vanilla. A little butter, sweet coconut, and salty pretzels make the crust rich. Combine it with the creamy lime filling for a delightful, creamy, and slightly salty pie.
Ingredient
– 5 full size graham cracker sheets (about 2/3 cup once crushed into crumbs)– 1 cup salted pretzel twists– 1/2 cup unsweetened shredded coconut– 6 tablespoons salted butter, melted– 2 tablespoons + 2/3 cup honey– 3 1/2 cups heavy cream– 4 tablespoons lime zest + 1/3 cup lime juice– 1 teaspoon vanilla extract– 1/4 teaspoon ground cinnamon– 1 champagne or regular mango, sliced
Direction
1
Start with a 350-degree oven.
Make crust. Process graham crackers, pretzels, and coconut into semi-fine crumbs.
2
Add the butter and 2 tablespoons honey and pulse until it resembles dough when pinched. Press the dough into an 8- or 9-inch removable-bottom tart pan or pie dish.
3
Toast in the oven for 8 minutes. Meanwhile, mix heavy cream, 1/3 cup honey, and 2 teaspoons lime zest in a larger pot than you need.
4
Heat on high and boil. Remove from heat after 5 minutes of boiling. Mix in lime juice, vanilla, cinnamon, and a touch of salt. Cool 10 minutes. Carefully pour lime cream into cooked crust.
5
Cover and chill 2-3 hours to set.
Mix the remaining 1/3 cup honey, 2 teaspoons lime zest, and flaky sea salt. Remove the tart from the pan and top with mango slices and whipped cream before serving. Top with lime honey.