There’s something about the warmer weather that has me craving limes. This coconut and lime curd tart is a perfect spring treat. It’s refreshing, sharp and tart. It isn’t very sweet so if you prefer it sweeter add another 50g of raw honey or coconut syrup to the recipe.
Coconut and Lime Curd Recipe
Line a spring-form cake tin with non-stick baking paper and refrigerate.
In a stainless bowl, whisk together the eggs, honey, zest and juice.
Place the bowl over a saucepan of gently simmering water and cook. Continually stir (or whisk) the custard gently to ensure the eggs don’t cook. As the custard warms add the coconut oil in 4 or 5 batches, allowing each addition to incorporate before adding another.
Continue to cook and stir until the curd becomes very thick (if you have a thermometer, between 70 and 75’C). Be patient and vigilant with this process (anywhere from 10-30minutes) as the curd is the hero in this tart.
Tart Base Recipe
Place the coconut, almond meal and mulberries in a food processor and blend until ‘crumb’ like. Add the coconut oil and blend to incorporate.
Press the crumb mixture into the base of the prepared cake tin and refrigerate.
Spoon the curd over the chilled base and refrigerate for a minimum of 3 hours (overnight is best).
Serve with dollops of coconut cream and fresh lime zest.