Florida Key Lime and Coconut Tartlets

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Mini tartlets filled with tangy Florida key lime curd and topped with toasted coconut for a bright tropical dessert. This recipe, ready in about 55 minutes, layers all-purpose flour, unsalted butter, cold and cubed, and powdered sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/4 cups all-purpose flour
• 6 tbsp unsalted butter, cold and cubed
• 1/4 cup powdered sugar
• 1/4 tsp salt
• 1 egg yolk
• 1/2 cup key lime juice
• 3/4 cup granulated sugar
• 3 large eggs
• 6 tbsp unsalted butter, melted
• 1/3 cup sweetened shredded coconut

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Instructions

1. Step 1: Preheat oven to 350°F. In a food processor, pulse 1 1/4 cups all-purpose flour, 6 tablespoons cold cubed unsalted butter, 1/4 cup powdered sugar, and 1/4 teaspoon salt until mixture resembles coarse crumbs. Add 1 egg yolk and pulse until dough just comes together.
2. Step 2: Press the dough evenly into 6 individual tartlet pans (4-inch diameter) with removable bottoms. Prick the bases with a fork and bake for 15 minutes until edges are lightly golden. Remove from oven and let cool.
3. Step 3: In a medium bowl, whisk together 1/2 cup key lime juice, 3/4 cup granulated sugar, and 3 large eggs until smooth. Slowly whisk in 6 tablespoons melted unsalted butter. Pour the filling evenly into the cooled tart shells.
4. Step 4: Bake the filled tartlets for 15-18 minutes until the filling is set but still slightly jiggly in the center. Remove and cool to room temperature.
5. Step 5: Toast 1/3 cup sweetened shredded coconut in a dry skillet over medium heat for 3-4 minutes until golden brown and fragrant. Sprinkle the toasted coconut over the top of each tartlet just before serving.