This lime strawberry tart is prepared pretty much like any other standard tart and has all the same components: Crispy base? Check. Creamy filling? Check. But where things get a little different is the texture and flavor.
For the base:
- 300 g flour
- 50 g sugar
- 150 g cold butter cut in squares
- 80 ml very cold water
For the filling:
- 400 ml coconut milk
- 200 g sugar
- 50 g corn starch
- 80 g butter cut in squares
- 125 ml lime juice, freshly squeezed
- 1 soup spoon lime zest
- 3 egg yolks
For the strawberry topping:
- 400 g strawberries
- 2 soup spoons lime zest
- 3 soup spoons lime juice, freshly squeezed
- 50 g sugar
- 500 ml whipping cream
Cut the cleaned strawberries into slices and combine them with sugar, lime zest and juice. Mix everything thoroughly and put aside.
Combine ingredients for the base: mix fast and well. Wrap the dough in plastic foil and leave it in the fridge for half an hour.
Preheat the oven to 180°C. Put the dough between two layers of baking parchment and roll it out to approximately 5 mm of thickness. Place the rolled out dough into a lightly greased tart baking form and pierce it with the fork all over the surface. Bake for 25 minutes and let it cool down afterwards.
For the filling mix 250 ml of coconut milk with sugar and heat it while stirring until all sugar is melted. Dissolve the cornstarch in the rest of coconut milk so that there are no clumps formed and add it under continuous stirring to the boiling coconut milk. Decrease the temperature and stir the butter in. After the butter is melted, add the lime juice and zest, as well as the slightly beaten egg yolks. Cook the cream for 8-10 minutes, until it condenses. Spread the cream over the ground and let it cool down for 2-3 hours.
When the tart is completely cooled down, decorate it with whipping cream and arrange the marinated strawberries over it.
Have fun baking!