Chocolate Coconut And Lime Tart
Nicks favourite thing…
My favourite thing about this delicious Chocolate Coconut And Lime Tart is just how easy to make. And I love the colours of the lime filling too! I added food colouring but that’s optional. Also, can we just talk about how delicious and textured the crust is? I love chocolate, so this is a no-brainer for me, but I love the addition of coconut in this tart!
What does it taste like?
I feel like the best way to tell you how good this tart tastes is to break down the flavours and textures.
Chocolate Crust – the texture from the coconut is what I love about the crust on this tart. It’s so yum! And chocolate… I mean, c’mon. It’s chocolate! I also love that this is sweetened and set using chocolate instead of butter.
Lime Cheesecake – I love how deliciously tangy and zesty the filling is. Before I tried this recipe out, I had never experienced the delicious wonders of lime and chocolate together. I guess chocolate and orange goes well together, so why not another citrusy fruit. Or all citrus fruits!
What are the ingredients I need?
Butter – I used unsalted butter for this recipe.
Dark Chocolate – I used dark cooking chocolate for this recipe
Shredded coconut – I used sweetened coconut for this recipe but you can use unsweetened if you prefer. You’re already getting sweetness from the dark chocolate.
Cream cheese – I used clock cream cheese. The spreadable kind will not work here.
Lime – Limes! I used fresh limes of course!
Sweetened condensed milk – this helps make the filling sweet but also creamier.
Vanilla extract – Always use good quality vanilla extract.
Food colouring – This is optional. I used green and yellow food gel. The Americolor brand
Other Recipes You Might Like!
- Blueberry and Lime Cheesecake
- Lemon Lime Cheesecake Cupcakes
- Coconut Lime Cupcakes
- Strawberry Mango Margarita Cupcakes
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I’ll see you all on the following recipe. Happy baking!
Coconut Lime Tart
Chocolate And Coconut Base
- 3 tbsp unsalted butter
- 3/4 cup dark chocolate
- 3 cups sweetened shredded coconut
- 2 blocks cream cheese
- 6 limes
- 1 can sweetened condensed milk
- 1 tsp vanilla extract
- 1 drop green food gel
- 1 drop yellow food gel
Chocolate And Coconut Base
- Preheat your oven to 165°C / 325°F.
- Add the chocolate and butter into a microwave safe bowl and microwave for 20 seconds at a time, stirring each time until smooth.
- Add the coconut into a large mixing bowl. Pour the melted chocolate mixture and use a spatula to mix until the coconut is evenly coated.
- Transfer the coconut mixture into a 2-inch deep 9-inch round tart tin with removable lid and use the back of a spoon to press firmly against the edges and bottom, making sure it’s evenly distributed. Bake for 15 minutes. Take out of the oven and allow to cool.
- While the tart base is cooling, begin making the cheesecake mixture by adding the cream cheese and lime juice into a large microwave safe bowl. Mix on low speed to begin with, then up to medium high until mixture is smooth and evenly mixed.
- Next, add the sweetened condensed milk, vanilla extract, and (optional) the food gels. Mix on high speed until well combined.
- Pour the mixture into your cooled tart base and chill in the fridge for 2 hours. Garnish with slices of limes and lime zest before serving.
- Garnish with slices of limes and lime zest before serving.