Coconut, Lime and Semolina Tarts

  • Coconut, Lime and Semolina Tarts
  • Coconut, Lime and Semolina Tarts
  • Coconut, Lime and Semolina Tarts
  • Coconut, Lime and Semolina Tarts
Ranked: 18th

Rated 5 out of 5 based on 7 votes


  • 1 1/4 cup coconut milk
  • 1/2 cup caster sugar
  • 1/4 cup semolina
  • 5 g butter
  • 1 x egg, lightly beaten
  • 3/4 cups plain flour (pastry)
  • 95 g butter (pastry)
  • 1/3 cup icing sugar (pastry)
  • 1/2 Tbls water (pastry)
  • 1 Tbls dessicated coconut (pastry)
  • 1 x zest of lime (pastry)
  • 1/3 cup almond meal (pastry)
  • 1/2 cup caster sugar (syrup)
  • 1/4 cup water (syrup)
  • 1 x zest of lime (syrup)


You will also need extra plain flour for dusting as well as cooking spray and rice or baking weights.

For the Coconut Semolina Mixture:
1. In a medium saucepan combine coconut milk and caster sugar Stir over medium heat until the sugar dissolves. Bring to the boil. Gradually whisk in the semolina. Whisk over medium heat for about 5 minutes or until thickened.
2. Remove saucepan from heat and stir in butter. Transfer semolina mixture to a bowl. Whisk in egg until combined. Cover surface with plastic wrap and allow to cool completely.

For the Pastry:
1. In a food processor, combine the flour, butter, icing sugar, almond meal, coconut and lime zest until mixture resembles fine breadcrumbs. Add enough water until dough comes together (you may not need to add all of the water).
2. Remove dough from food processor. Cover in glad wrap and allow to rest in fridge for 30 minutes.

Assembling Tarts:
1. Preheat oven to 200 degrees C.
2. Once dough has rested, divide dough into 4 equal portions. On a lightly floured surface roll each portion until 4 mm thick. Spray 4 x 11cm tart tins with removable base with cooking spray. Line each tart tin with dough. Trim excess. Place a lightly greased piece of baking paper in each tart tin on top of the dough and fill with rice. Blind bake for 10 mins. Remove paper and rice and bake for a further 5 mins. Remove tart cases from oven.
3. Reduce oven temperature to 160 degrees (fan force)
3. Remove semolina mixture from fridge and spoon this equally into four tart tins. Bake in oven for 35 mins.

For the Syrup:
1. Segment 2 limes.
2. While the tarts are cooking prepare the syrup by combining the sugar, water and zest of one lime in a medium saucepan. Place over a medium heat and stir until sugar dissolves. Bring syrup to the boil. Reduce heat to low. Add lime segments and let simmer for 5 mins or until mixture has reduced and is syrupy.

Once the tarts are cooked, carefully spoon about 1 1/2 tablespoons of syrup over each tart, reserving the lime segments. Allow tarts to cool.

Serve each tart once cold, with lime segments on top, any remaining lime syrup and some cream if desired.

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  • Lovely presentation, Carole. I love anything with coconut. I bet they were delicious!


    by Sarah Lewis on 18/05/2013, 20:43
    Sarah Lewis
    • Thanks Sarah. They were divine!


      by Carole DeMaria on 18/05/2013, 20:48
      Carole DeMaria
  • Absolutely gorgeous presentation!


    by Nell Hungerford on 18/05/2013, 22:46
    Nell Hungerford
  • Yum, delicious


    by Ruth Ciampa on 19/05/2013, 10:45
    Ruth Ciampa
    • Thank you, they were delicious.


      by Carole DeMaria on 19/05/2013, 20:30
      Carole DeMaria
  • Carole that is very beautiful presentation and must be delicious as well.I like it.


    by ANNA LINHART on 19/05/2013, 11:38
  • This looks amazing!


    by Rose P on 19/05/2013, 20:49
    Rose P
  • Your pastry looks Devine!


    by Joshua - on 19/05/2013, 20:52
    Joshua -
  • These were delicious served with some whipped cream.


    by Lisa DeMaria on 20/05/2013, 11:19
    Lisa DeMaria
  • They look Beautiful


    by Nina Ambrose on 20/05/2013, 15:51
    Nina Ambrose