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.
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.
However, a traditional 9 inch round pie pan can also be used and the tart will look just as pretty!
Almond Coconut Crust Ingredients
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).
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
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.
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.
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!
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!
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
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NOTE: If following the SCD diet, I suggest contacting the company to verify ingredients before using any prepackaged products.
Recipe
Key Lime Tart
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.
Graham Hoskins
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!!
Jennifer Brown
Thanks for the comment, so glad to hear you enjoyed the tart!
Alyson McKenzie
Made this for my husband fur Father’s Day as he loves Key Lime pie and he also loves coconut. It was a hit.
Jennifer Brown
That's wonderful, I'm glad he enjoyed the pie and I hope he enjoyed his day too!
Daniela
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!
Jennifer Brown
Happy to hear the tart was a hit!