We think you’ll love this coconut, lime and passion fruit tart. It’s just bursting with tropical Summertime flavours and is the perfect finish to lunch with family or friends. ¬†There’s no faffing about with pastry as this is a biscuit base tart and as always with Morello recipes, it’s super easy to make.

What You’ll Need

250g digestive biscuits
60g desiccated coconut
140g melted butter
160ml tin coconut milk
250ml coconut cream
150ml lime juice (about 5 limes)
2 large free range eggs
+ an additional 5 egg yolks
3 passion fruits
A chunk of coconut for shavings (or dedicated coconut)
Some lime shavings for decoration

You will also need a 23cmx5cm deep fluted tin with removable base

Get your tastes buds zinging with this tropical tart.

For best results make a day in advance

Step by step

Heat the oven to 180/160 fan

To make the biscuit base throw the digestives and coconut into a food processor until they form breadcrumbs (if you don’t have a liquidiser you can fire them in a resealable bag and bash them with a rolling pin – good if you’ve had a stressed day!)

Put the biscuits in a bowl and then pour in the melted butter until it comes together.

Lightly butter the base and sides of your cake tin and then firmly press the mixture into the tin. To get a smooth finish use the back of a spoon.

Pop in the fridge for about 30 mins until it is a bit harder and then bake in the oven for about 10-15mins until its lightly golden. Leave to cool completely.

Next the filling. In a large bowl whisk together the coconut milk, coconut cream, condensed milk, eggs, egg yolks (lightly whisked) and lime juice. This mixture is sooo deliciously even before it’s been in the oven!

Once the base has cooled, use a sieve to pour the liquid mixture into the cooled biscuit base. Bake in the oven for 50-60 mins. The mixture will still set but it will be a bit wobbly when you take it out but don’t worry about this.

Let the tart cool completely and then put back into the fridge for the rest of the day or overnight.

 

To Serve

To serve place the base of the tart tin on an upturned bowl and carefully prise the surround of the tin away. You can then move to tart (with the removable base still underneath) to a serving plate.

Decorate with shavings of raw coconut or sprinkled desiccated coconut, tiny shavings of lime zest and passion fruit all around for that extra tropical taste.

This tart is delicious with a drop of cream or a scoop of good coconut ice cream