Coconut, syrup & lime tart

Coconut, syrup & lime tart

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(4 ratings)

Prep: 2 hrs, 30 mins Cook: 40 mins - 50 mins Including resting and chilling time

More effort

Serves 6 - 8
A delightfully indulgent dessert that you can make ahead - a perfect way to round off a special meal

Nutrition and extra info

Nutrition: per serving for eight

  • kcal792
  • fat56g
  • saturates38g
  • carbs63g
  • sugars25g
  • fibre6g
  • protein12g
  • salt0.69g
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  • 225g plain flour
  • 1 tsp icing sugar
  • 1 tbsp caster sugar
  • 140g cold unsalted butter, roughly cubed



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 large egg yolk

For the filling

  • 100g/4oz creamed coconut (not coconut cream), roughly chopped



    A large hairy, brown nut that grows on the coconut tree, found throughout the world's…

  • 150g packet desiccated coconut



    A large hairy, brown nut that grows on the coconut tree, found throughout the world's…

  • 4 large egg



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 140g fine fresh white breadcrumb
  • 140g golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup, which can only be produced…

  • 100g black treacle
  • 3 limes finely grated and zested, and the juice of 1 lime



    The same shape, but smaller than…

  • 2 tbsp dark rum (optional)
  • 284ml carton double cream

To serve

  • icing sugar
  • crème fraîche or double cream


  1. Make the pastry (it's easiest in a food processor). Whizz the flour, sugars and a pinch of sea salt for a few seconds. Add the butter. Whizz for another few seconds until the mixture looks like coarse breadcrumbs.

  2. Whisk the egg yolk with 2 tbsp ice-cold water in a small bowl, then pour into the flour mixture. Whizz until the pastry has collected in a ball around the spindle, then remove it and press into a fat disc. Wrap the pastry in cling film and leave to rest in the fridge for at least 30 minutes.

  3. Bring the pastry back to cool room temperature and roll it out thinly on a well-floured surface. It is very short and crumbly, so work it quickly on a cold surface and patch up any tears using a little flour dabbled with a wet pastry brush. Line a loose-bottomed 25-26cm x 4cm tart tin, so it's slightly proud of the tin. Chill for at least 30 minutes.

  4. Preheat the oven to 200C/gas 6/ fan 180C. Line the pastry with foil, then pour in ceramic or dried beans. Bake for 12-14 minutes, remove the foil and beans and cook for a further 5 minutes or until the pastry is no longer raw-looking but remains uncoloured. Remove from the oven and put to one side while you get the filling ready.

  5. Put the creamed coconut in a heatproof bowl and add 150ml/¼ pint of boiling water. Whisk until the coconut has dissolved, then leave to cool.

  6. Put the remaining ingredients, except the double cream, into a food processor and whizz to combine. (The syrup and treacle can be weighed together and are easier to pour if the cans have been warmed first. Use a plastic spatula to scrape every last jot into the processor.) Add the cooled creamed coconut and double cream and whizz again.

  7. Preheat the oven to 170C/gas 3½/fan 150C. Put the tart tin on to a heavy baking sheet. Pour the filling in to reach the top of the pastry - it doesn't rise much so it won't overflow. Bake for 40-50 minutes, or until the tart is golden and set. Leave to cool for at least 15 minutes before serving warm or at room temperature. Serve dusted with icing sugar, with a jug of crème fraîche or double cream alongside.

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Comments, questions and tips

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26th Jul, 2014
Hi, Any ideas how to use coconut cream within this recipe? i can't get hold of creamed coconut. What does the creamed coconut provide to it? Thanks
5th May, 2014
I agree that a bit more lime flavour would be good,for my taste anyway. We did not use the rum as none in the house and too expensive to buy :-) A crushed digestive biscuit base would,I feel,enhance the overall texture,the pastry base only serves to carry the pie and adds nothing to the texture . I will make again with the adjusted ingredients,we enjoyed it so thank you to the original creator.
sllyst's picture
26th Sep, 2011
Pretty easy to make, nice texture but i would have liked more of the lime flavour to come through personally. I also used extra golden syrup instead of treacle as i can't stand it.
27th Oct, 2009
This was okay, however my friend loved it. I would improve it by adding more treacle and golden syrup as well as more creamed coconut. Beware this makes a lot of filling. I used a ready made pastry case and had loads left, could have made another one!
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