Florida Key Lime and Coconut Tartlets
Mini tartlets filled with tangy Florida key lime curd and topped with toasted coconut for a bright tropical dessert. This desserts ready in about 55 minutes layers all-purpose flour, unsalted butter, cold and cubed, 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 "Plan a meal with the AI" 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Florida Key Lime and Coconut Tartlets take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Florida Key Lime and Coconut Tartlets?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Florida Key Lime and Coconut Tartlets?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Florida Key Lime and Coconut Tartlets for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Florida Key Lime and Coconut Tartlets?
Desserts desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
