Makes 4

Ingredients :

1/2 cup dessecated coconut

157g all purpose flour

1 ts salt

113g cold, unsalted butter, cut into cubes

1/4 cup iced water

For the filling:

The juice of 3 limes

The zest of 2 limes

1 large egg yolk

395g sweetened condensed milk

A pinch of salt

To make the crust:

Preheat oven to 170C & line a baking sheet with baking paper.

Spread coconut onto baking sheet & bake in oven for 10-12 minutes or until lightly toasted. Stir halfway through cooking to ensure coconut is evenly toasted. Set aside to cool.

Add the flour, salt, cooled coconut & butter to a large bowl.

Using clean hands, rub the butter pieces into the dry mixture until you have a wet-sand looking mixture, leaving some medium sized butter chunks. The bigger butter chunks are what help you acheive a flakey crust – try not to make the mixture too uniform.

Add the cold water (not the ice) in a little at a time, drizzling over the mixture. Do not add at the water at once, as you may not need it all.

Bring the mixture together to form a dough. If you press the dough together in your hands & it stays together, it is ready. If the dough isn’t coming together, work it a little longer, only add a touch more water if you really feel it needs it. The more water you add, the less flaky your crust will be.

Wrap the dough in cling wrap, & chill in the fridge for half an hour.

Cut dough into four equal pieces & on a lightly floured surface, roll out the dough to roughly 2.5 cm thickness.

Place the dough into the tart cases. Do not stretch the dough to fit the case, instead bring the dough down into the case & tuck gently – stretching the dough will cause it to shirnk while cooking.

Cover, & chill the tart bases in the fridge for 2-6 hours & up to 2 days.

Preheat oven to 180c.

Place tarts on a baking sheet.

Place aluminium foil in each pie dish, ensuring all the pastry is covered.

Add enough pie weights (dried rice or beans also works) to fill each case. Ensure the weights reach the top of the case, this stops the pastry from shrinking during cooking.

Bake in oven for 10-12 minutes or until mostly baked.

Remove weights & foil from tarts & allow to cool.

To Make The Filling:

While the tart cases are cooling, add all of the filling ingreidients to a large bowl & mix to combine.

Pour filling evenly into tart cases & bake in the oven for 12-15 minutes or until the edge of the filling is set, with a slight wobble in the centre. Do not over cook as the filling will go rubbery. The tarts will continue to set in the fridge.

Allow tarts to cool, then place in the fridge to chill for 2 hours, or up to 3 days.

Serve with fresh whipped cream.

Enjoy!