Caribbean Coconut Tart

Instructions

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   In a large mixing bowl, combine 1 1/4 cups all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt.

3. 3

   Add 1/2 cup chilled and diced unsalted butter to the flour mixture. Use a pastry cutter or your fingers to blend the butter into the flour until the mixture resembles coarse crumbs.

4. 4

   Sprinkle 1-2 tablespoons of ice water over the mixture and mix until the dough begins to come together. Add water as needed, but do not make the dough too wet.

5. 5

   Form the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.

6. 6

   Once chilled, roll out the dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim any excess from the edges.

7. 7

   In a separate bowl, whisk together 2 large eggs, 1 cup sweetened condensed milk, 1 teaspoon vanilla extract, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cinnamon, and the zest from 1 lime.

8. 8

   Stir in 1 cup desiccated coconut until well combined.

9. 9

   Pour the coconut mixture into the prepared tart shell.

10. 10

    Bake in the preheated oven for 25-30 minutes, or until the filling is set and the crust is golden brown.

11. 11

    Allow the tart to cool before serving. Optionally, garnish with additional lime zest or coconut flakes.