Coconut Lime Tart, Graham Crust

# Ingredient list:

→ For the Graham Cracker Crust

01 - 1 1/2 cups graham cracker crumbs

02 - 1/4 cup granulated sugar

03 - 1/2 cup unsalted butter, melted

→ For the Coconut Lime Filling

04 - 1 can (14 oz) sweetened condensed milk

05 - 1/2 cup coconut milk (full-fat)

06 - 4 large egg yolks

07 - 1/2 cup freshly squeezed lime juice (about 4 limes)

08 - 2 teaspoons lime zest

09 - 1/4 cup sweetened shredded coconut

→ For Garnish

10 - 1/2 cup whipped cream (optional)

11 - Toasted coconut flakes

12 - Extra lime zest

# How to Make It:

01 - Preheat oven to 350°F (175°C).

02 - In a medium bowl, mix graham cracker crumbs and sugar. Add melted butter and stir until the mixture resembles wet sand.

03 - Press the crumb mixture firmly into the bottom and up the sides of a 9-inch tart pan.

04 - Bake crust for 8 minutes until set and lightly golden. Cool slightly.

05 - In a large bowl, whisk together sweetened condensed milk, coconut milk, egg yolks, lime juice, and lime zest until smooth. Stir in shredded coconut.

06 - Pour filling into the cooled crust and spread evenly.

07 - Bake for 8 minutes, just until set but still slightly wobbly in the center.

08 - Remove from oven and let cool to room temperature.

09 - Chill in the refrigerator for at least 2 hours until completely set.

10 - Garnish with whipped cream, toasted coconut flakes, and lime zest before serving.

# Expert Suggestions:

01 -

The hint of coconut mingling with fresh lime feels like leaving winter behind for good.
It’s a dessert that impresses everyone but only feels like a little more effort than a simple pie.

02 -

I once let the crust cool too long and it became tricky to slice—a warm (but not hot) crust is easiest to work with.
Whisking the filling until completely smooth makes all the difference in the final creaminess—tiny lumps can bake up oddly.

03 -