Imagine biting into a delicate, coconut-infused tart shell, filled with a creamy lime curd that bursts with zesty flavors. These Lime Coconut Macaroon Tarts are a tropical dream come true, combining the refreshing tanginess of lime with the rich, nutty essence of coconut.
These bite-sized treats are not only a feast for your taste buds but also a feast for your eyes. The golden-brown macaroon crust contrasts beautifully with the vibrant lime filling, creating a visually stunning dessert that will impress your guests and have them clamoring for more.
Ingredients:
For the Macaroon Crust:
- 1 cup shredded unsweetened coconut
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted
For the Lime Curd Filling:
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup freshly squeezed lime juice (about 2-3 limes)
- Zest of 1 lime
- 6 tablespoons unsalted butter, cut into small pieces
Instructions:
1. Preheat your oven to 350°F (175°C). Grease a 12-cup mini tart pan or muffin tin with non-stick cooking spray or butter.
2. In a medium bowl, combine the shredded coconut, flour, sugar, and salt. Stir in the melted butter until the mixture is well combined and resembles coarse crumbs.
3. Divide the macaroon mixture evenly among the prepared tart cups or muffin cups. Using your fingers or the back of a spoon, firmly press the mixture into the bottom and up the sides of each cup to form a tart shell.
4. Bake the tart shells for 10-12 minutes, or until lightly golden brown. Remove from the oven and let cool completely on a wire rack.
5. To make the lime curd filling, whisk together the egg yolks and sugar in a medium saucepan until well combined. Whisk in the lime juice and zest.
6. Cook the lime mixture over medium heat, stirring constantly with a whisk or wooden spoon, until it thickens and coats the back of a spoon, about 5-7 minutes.
7. Remove the saucepan from the heat and whisk in the butter, one piece at a time, until fully incorporated and the mixture is smooth and glossy.
8. Pour or spoon the lime curd filling into the cooled macaroon tart shells, filling them almost to the top.
9. Refrigerate the filled tarts for at least 2 hours, or until the filling is completely set.
10. Garnish with additional lime zest or toasted coconut flakes, if desired. Serve chilled and enjoy the perfect balance of tangy and sweet in every bite!
