Lime and Coconut Avocado Tart

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

One of the best things about avocados is they take on whatever flavors your pair with them, and they add a lot of creaminess to the dish while doing so.

So when I had the idea to make a lime and coconut tart with avocados, my husband was a little skeptical, but after trying it, he said it tasted like a very creamy key lime pie.

A couple of notes about this recipe.

1. The proportions in this recipe work best for one 9-inch springform pan. You’ll notice in the pictures I used a long tart pan, but that’s just because I wanted to try something new. If you make the recipe as is, it’s enough for about 1.5 long tart pans.
2. You can use frozen avocados, but make sure you unthaw them first. I used 3 avocados which weighed about 275 grams. It’s best to go by weight as opposed to number of avocados.
3. I haven’t had issues with the tart turning brown due to the avocados oxidizing, but make sure to wrap it tightly in plastic wrap. Fortunately, the lime juice also helps to stop it from turning brown.
4. Make sure you use coconut cream and not coconut milk. Coconut milk is a lot thiner than the cream and can prevent your filling from setting.
5. You can make this recipe by gluten-free by using gluten-free graham crackers.

I used Challenge cream cheese and butter for this recipe. Challenge products are my favorite because they use fresh milk and cream from local dairies, and they're put in the dairy case in just 24 hours, as opposed to 5-7 days, which is the case for most other brands.

Lime and Coconut Avocado Tart

Ingredients for the crust

• 1/2 cup (50 grams) coconut flakes
• 1 cup (100 grams) graham cracker crumbs
• 1/4 cup (50 grams) granulated sugar
• 6 Tablespoons unsalted Challenge butter, melted

Ingredients for the filling

• 3/4 cup (150 grams) sugar
• Zest of 2 limes ( about 4 teaspoons)
• 12 ounces Challenge cream cheese, at room temperature
• 3 avocados (about 275 grams), peeled and pitted
• Juice of 2 limes (about 4 Tablespoons)
• 6 ounces coconut cream

Directions for the crust

1. Spray 9-inch springform pan with cooking spray and set aside.
2. Toast coconut in frying pan (don’t add oil!) on low heat, stirring frequently until it starts to turn golden brown, or about 5 minutes.
3. Remove from heat and set aside.
4. Add graham crackers, toasted coconut flakes, and sugar to food processor. Pulse to fine crumbs. 
5. Drizzle in butter and pulse until crumbs are coated and moist. 
6. Press crumb mixture into bottom of pan. 
7. Refrigerate while you make filling.

Directions for the filling

1. Place sugar and lime zest in food processor and pulse.
2. Add cream cheese and process until smooth.
3. Add avocados and lime juice and process until smooth.
4. Add coconut cream and process until smooth.
5. Pour filling over crust and smooth top.
6. Spray piece of plastic wrap with nonstick cooking spray and gently place it on top of filling.
7. Refrigerate until set, or about 6 hours.
8. Remove plastic wrap and garnish with more toasted coconut, limes, and whipped cream if desired.

Recipe adapted from Food Network Kitchen