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    Home » Dessert Recipes

    Key Lime Tart

    Published: May 5, 2022 · Modified: Jun 17, 2023 by Jennifer Brown · This post may contain affiliate links · 6 Comments

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    This Key Lime Tart recipe has a crisp almond coconut crust, a mouth puckering lime curd filling, and a refreshing whipped coconut cream topping that rounds out all the flavors! It's a simple, healthier twist on a classic dessert that's SCD, Paleo, gluten free, grain free, dairy free, and refined sugar free.

    A key lime tart garnished with sliced limes on a pink table.

    Nothing says spring or summer quite like a coconut key lime tart! It's such a refreshing combo of flavors and it really is quite easy to make.

    I love the crisp almond coconut crust, I think it pairs so well with the creamy lime curd.

    To add additional coconut flavor, I chose to top this key lime tart recipe with Whipped Coconut Cream, but if you're after a more traditional key lime pie feel, then try topping it with my Honey Italian Meringue instead!

    What kind of pan should I use?

    I used a traditional 9 inch round tart pan with a removeable bottom.

    I love that this allows me the ability to remove the whole tart from the pan for a pretty presentation.

    A coconut lime tart on a table with two slices cut from it.

    However, a traditional 9 inch round pie pan can also be used and the tart will look just as pretty!

    Almond Coconut Crust Ingredients

    Ingredients for the tart crust on a white table.

    Almond Flour - As always, I suggest using blanched finely ground almond flour.

    Shredded Coconut - Be sure to use unsweetened shredded coconut!

    Coconut Oil - Olive oil can be used or, if you're good with dairy, unsalted butter.

    Crust directions

    Whisk together the dry ingredients in a large bowl and set aside.

    In a separate bowl or measuring cup whisk the egg and melted coconut oil until very well combined (photo 1).

    Pour the egg mixture into the dry ingredients and use a rubber spatula to stir and press the dough together (photos 2 & 3).

    A collage showing how to make the almond coconut crust.

    Once all of the ingredients are fully combined, place the dough in the center of a greased pan.

    Use your fingers to evenly press the dough into the bottom and up the sides of the pan, then use a fork to gently prick holes into the crust (photo 4).

    Bake the almond coconut crust on the center rack of the oven just until the edges are golden brown.

    Allow the crust to cool completely before filling with the lime curd.

    What's the difference between limes and key limes?

    Key limes are smaller, have more seeds, and are typically a bit sweeter than the larger limes popular in most grocery stores.

    I used regular larger limes for this recipe but if you prefer a slightly sweeter, less tangy pie, then I suggest using key limes.

    Key lime curd ingredients

    Ingredients for lime curd on a white table.

    Lime Juice - Please, please, please use fresh lime juice! I tried making this tart with the bottled stuff and it just didn't taste the same.

    Key lime curd directions

    Begin by whisking together the lime zest, lime juice, honey, and eggs in a medium saucepan (photo 1).

    Place the coconut oil in the pan then place on the stove over low heat and begin whisking (photo 2).

    Important, whisk the curd the entire time it's over the heat or you will end up with scrambled eggs.

    Once the coconut oil has melted, which should take around 5 minutes, increase the heat to medium-high and continue whisking until you see a visible thickening of the mixture.

    A collage showing how to make lime curd.

    TIP: There's an easy way to tell if the curd has thickened enough. First, dip the back of a spoon into the curd. Then, turn the spoon curd-side up and run your finger through the curd. Tilt the spoon slightly, if the curd doesn't fill back in that space you've made, then it's ready!

    Pour the curd through a fine mesh strainer and into a large bowl (photo 3). Do not skip this step or you will end up with a very lumpy curd!

    Allow the lime curd to cool for 30 minutes (photo 4), stirring occasionally, before pouring into the cooled crust.

    Pouring lime curd into the almond coconut crust.

    Place the key lime tart in the refrigerator to cool for 2 to 4 hours or until set.

    If the curd doesn't jiggle when moving the pan, then it's ready!

    An undecorated lime tart on a table.

    What should I top my coconut key lime pie with?

    As mentioned above, I topped mine with Whipped Coconut Cream which adds an extra burst of coconut flavor!

    Honey Italian Meringue is can also be used for a more traditional key lime pie feel.

    You can top with fresh berries (raspberries would be delicious), or just leave the tart as is and allow the lime flavor to shine!

    A slice of lime tart on a spatula.

    How to store the coconut key lime tart

    Wrap leftovers in plastic wrap and keep in the refrigerator for up to 3 days.

    More citrus recipes you'll love!

    • Paleo Lemon Tart
    • Lemon Rosemary Cake
    • Clementine Bundt Cake
    • Blueberry Lemon Trifle
    • Lemon Almond Flour Cake

    If you made this recipe, be sure to leave a comment and star rating below! This is the best way you can help support me and my blog!

    Follow me on facebook and instagram . Tag @thehealthierbite and #thehealthierbite so I can see your yummy creations!

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    NOTE: If following the SCD diet, I suggest contacting the company to verify ingredients before using any prepackaged products.

    Recipe

    A coconut key lime pie on a pink table surrounded with limes.

    Key Lime Tart

    by: Jennifer Brown
    This Key Lime Tart recipe has a crisp almond coconut crust, a mouth puckering lime curd filling, and a refreshing whipped coconut cream topping to round out all the flavors! It's a simple, healthier twist on a classic dessert that's SCD, Paleo, gluten free, grain free, dairy free, and refined sugar free.
    5 from 3 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 20 minutes mins
    Cook Time 30 minutes mins
    Chill Time 2 hours hrs
    Course Dessert
    Cuisine American
    Servings 10
    Calories 379 kcal

    Ingredients
      

    Almond Coconut Crust

    • 1 ½ cups blanched finely ground almond flour
    • ½ cup unsweetened shredded coconut
    • ¼ teaspoon fine sea salt
    • 1 large egg at room temperature
    • ¼ cup melted coconut oil plus more for greasing pan

    Lime Curd Filling

    • 2 Tablespoon lime zest
    • ¾ cup honey
    • ⅔ cup fresh lime juice
    • 4 large eggs
    • ½ cup coconut oil

    Whipped Coconut Cream

    • 1 cup whipped coconut cream

    Instructions
     

    Almond Coconut Crust

    • Preheat oven to 350F. Grease a 9 inch round tart pan with coconut oil and set aside.
    • In a large bowl whisk together the almond flour, shredded coconut, and salt.
    • In a small bowl whisk the egg and coconut oil until well combined, then pour the mixture into the bowl of dry ingredients.
    • Use a rubber spatula to stir and press the ingredients together until a dough forms.
    • Place the dough in the center of the prepared tart pan and use your fingers to evenly press the mixture into the bottom and up the sides of the pan. Use a fork to lightly prick holes into the bottom and sides of the dough.
    • Place the pan on the center rack of the oven and bake for 12 to 15 minutes until the edges are a light golden brown color.
    • Allow the crust to cool completely before filling with the lime curd.

    Lime Curd

    • In a large saucepan whisk together the lime zest, honey, lime juice, and eggs.
    • Add the coconut oil to the saucepan and place over low heat on the stove.
    • Whisk the mixture continuosly until the coconut oil has melted, then increase the heat to medium-high and continue whisking.
    • You must whisk the curd the entire time it is over the heat or you will end up with scrambled eggs!
    • After 10 to 12 minutes the mixture will visibly thicken.
      TIP: There's an easy way to tell if the curd has thickened enough. First, dip the back of a spoon into the curd. Then, turn the spoon curd-side up and run your finger through the curd. Tilt the spoon slightly, if the curd doesn't fill back in that space you've made, then it's ready!
    • Remove from the heat and use a fine mesh sieve to strain the mixture into a bowl. Do not skip this step! Straining the curd will remove the lime zest and any little pieces of egg that may have cooked.
    • Allow the curd to cool for 30 minutes on the counter, stirring occasionally.
    • Pour the curd into the cooled tart crust and place in the refrigerator for 2 to 4 hours to cool and set. If the center of the curd doesn't jiggle when moving the pan, then it's ready!
    • Decorate with whipped coconut cream and if desired, lime slices!

    Notes

    • The tart can be served with my Whipped Coconut Cream recipe or for a more traditional key lime pie, my Honey Italian Meringue recipe! 
    • Leftovers can be covered with plastic wrap and stored in the refrigerator for up to 3 days. 
    The nutritional information calculated for this recipe is just an estimate and does not include the whipped coconut cream. The photos and content above are copyright protected. Please do not use my photos. Please do not copy this recipe and share it on your own website or social media channels. If you wish to tell people about this recipe, you can provide a link back to my blog rather than copying the recipe. Thank you! XO, Jen

    Nutrition

    Calories: 379kcal | Carbohydrates: 27g | Protein: 7g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 97mg | Potassium: 93mg | Fiber: 3g | Sugar: 22g | Vitamin A: 144IU | Vitamin C: 5mg | Calcium: 55mg | Iron: 1mg
    Keyword coconut key lme pie, coconut lime tart, key lime tart
    Did you make this recipe?Let me know how it was by leaving a comment and star rating below!

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    Reader Interactions

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    1. Graham Hoskins

      January 19, 2024 at 7:23 pm

      Stunning recipe. Simple & easy to follow… I topped mine with some finger lime “caviar” as we were lucky enough to have them ripening at the same time as our limes. Yum!!

      Reply
      • Jennifer Brown

        January 25, 2024 at 3:37 pm

        Thanks for the comment, so glad to hear you enjoyed the tart!

        Reply
    2. Alyson McKenzie

      June 23, 2023 at 3:05 pm

      Made this for my husband fur Father’s Day as he loves Key Lime pie and he also loves coconut. It was a hit.

      Reply
      • Jennifer Brown

        June 23, 2023 at 4:54 pm

        That's wonderful, I'm glad he enjoyed the pie and I hope he enjoyed his day too!

        Reply
    3. Daniela

      June 25, 2022 at 3:06 pm

      Wow - This is delicious! The entire family loved it, even those not following GF/DF eating. In the crust, you can taste the coconut flakes - delicious. I could eat just the crust on its own. The only annoying this was that it was time consuming to get 2 tables spoons of lime zest and that it was such a delicious dessert it was gone so quickly! I made this with a bag of limes and it was worth the effort. Definitely worth a try! I used a bigger pan that had removable sides and think I could have made one batch custard to two of the crust since it came out a bit oversized. Try this with the coconut creme, you won't be disappointed! I know I'll be making this again!

      Reply
      • Jennifer Brown

        July 15, 2022 at 8:35 am

        Happy to hear the tart was a hit!

        Reply

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