Would you believe I am a little nervous about making food for other people. You would think I would thrive in cooking for others but it leaves me with sweaty palms and a jitter in my eye. Well maybe I'm not quite that bad. I am fine cooking for immediately family because they'll happily vocalise if something isn't right. I am fine with that. It's when manners come into play and you're not quite sure if your offerings have gone down that well with your guests. I want people to like my food and to enjoy it. Isn't that the pleasure in preparing and cooking a meal. Knowing your guests (or fussy toddler) has enjoyed your hard work slaving over the stove top. I'm still waiting for praise from the fussy toddler but we will wait a few more years before I grill him on his appreciation of what I put in front of him! ha.

So what does all the rambling above have to do with this tart. Well I was asked to make a dessert for an evening we had been invited over to some friends house for. Enter sweaty palms and jittery eye. You would think I would have numerous recipes in my head to make but when asked to make something I always end up agonizing and fretting over what to make. I then worry if my choice of recipe will be well received by everyone. I do need to realise not everyone will like what I make. We all have different taste and preferences. I might like vanilla and you might like chocolate. I need to be cool with that. Still coming to grips with that concept. Anyway back to the tart I decided to try and use what I had on hand and create something from that. We have an abundance of limes covering our lime tree at the moment and I had been craving some sort of lime tart. This tart had to fit a few allergy requirements such as dairy free and gluten free. I found a recipe by Karen Martini that looked really nice and decided to make it fit with my allergy requirements and what I had in the cupboard. One thing I will tell you this tart is to die for. Another thing I will tell you never ever make something you haven't made before for a special occasion. You will almost always have a failure... except with this tart. It's so easy to make.

So sweaty palms and jittery eye aside I think this tart was well received. Hubby and I enjoyed the few remaining pieces a couple of days later. I forgot to get a picture of the whole tart but managed to snaffle the remaining pieces to get a shot before they were demolished.

Lime & Coconut Tart

Prep Time: 20 min

Cook Time: 45-60 min

Serves: 4-6

Ingredients:

Base:

190g packet gluten free arrowroot biscuits
1/3 cup coconut oil, melted
1/3 cup desiccated coconut

Filling:

3/4 cup sugar
4 whole eggs, 2 egg yolks
280ml coconut cream
6 limes juiced, zest of 3
pinch salt

Garnish

Icing sugar
Fresh mint leaves

Instructions

Base

Preheat oven to 180 degrees (fan bake). Line a slice tray or a grease a round tart tin. (I used a slice tray)

Place the arrowroot biscuits into a food processor and blitz until a fine crumb forms. Add the coconut and drizzle in the coconut oil until it comes together. You may not need all of the oil.

Tip the base mixture into the prepare tin and press down evenly. Place into the oven for 10-12 minutes until lightly golden brown.

Remove and cool slightly. Turn the oven down to 160 degrees.

Filling

In a large bowl place the eggs and sugar and whisk until dissolved.

Add in the coconut cream, zest and salt. Mix to combine.

Carefully pour filling mixture over the base.

Place into the oven and cook for 45-60 minutes or until the center is set. Keep and eye on it.

Remove from the oven and cool completely or place into the fridge overnight if you want to serve it cold.

Serve with a sprinkling icing sugar and a sprig or mint.