Coconut Lime Tart
Coconut Lime Tart
Seasonal
Coconut Lime Tart 🇺🇸 ...the true history of the key lime pie is probably lost in the fog that enrobes the Florida Keys. Named after its native citrus hybrid or key lime...the decadent dessert was developed in the mid 1800’s. With limited refrigeration, sweetened condensed milk was the perfect fit given its canning process and extended shelf life. The combination of the notable citric acid and creaminess of the sweetened condensed milk provide the perfect balance of fire and ice. This recipe was made up using Persian Limes and not key limes. Persian limes are larger and although they do not provide the same aromatic floral juice, these were seedless and super juicy. They we’re grown in Northeast Los Angeles and the lime tree probably caught a glimpse of Dodger stadium~Friday Night Fireworks...I must stress that they are seedless and definitely the fireworks in today’s bake 😉
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Alex Peña
“Baking is the most rewarding part of my culinary experiences.”
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