Julie’s Persian Lime Custard and Coconut Tart (Lactose-Free)

Preheat oven to 350. Unroll the pie crust and place it in a greased tart pan (one with removable sides is preferred). Crimp crust, fill with pie weights, and bake at 350 for 12 minutes. Crust will be blond, but crisp. Remove from oven, and let cool partially.

Combine Persian Lime Oil and next four ingredients in a large saucepan. Over medium heat, bring mixture to a simmer, stirring often.

Sprinkle flour into the hot custard, while whisking constantly. Continue to cook, stirring constantly, until custard thickens. (To keep from sticking, I use a flat wooden spatula at this point.) Large bubbles with burble to the surface at this point.

Remove from heat and whisk in eggs, one at a time. When combined, return to medium heat and cook for one minute. Keep whisking or stirring constantly.

Pour custard into prepared tart shell. Sprinkle coconut on top. Reduce oven heat to 325. Bake for 45 minutes. Turn off oven, and let tart sit in oven for 15 minutes. Remove from oven.

Serve warm (not hot) or room temperature. Garnish slices of tart with lime wedge.  Store in refrigerator after serving.

Note:  For a change-up, use Olive Tap’s Blood Orange Olive Oil, and substitute orange zest and orange extract. Top with slivered almonds instead of coconut.

An Original Recipe by Julie-Allyson Ieron, Illinois
Recipe Contest Winner:  3rd Place Desserts

Julie is a perceptive journalist who investigates truth and crafts her discoveries into books and presentations that engage your mind and resonate with your heart. She is author of 32 books, a writing coach, a frequent guest on radio and TV broadcasts, and a conference speaker.