Prep Time 15 min, Cook Time 15 min, Chill 1 hr 8 Servings
1 cup salted pretzel twists
1/2 cup unsweetened shredded coconut
6 tablespoons salted butter, melted
2 tablespoons + 2/3 cup honey
3 1/2 cups heavy cream
4 tablespoons lime zest + 1/3 cup lime juice
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Optional topping: Whipped Cream, 1 mango, sliced
Preheat the oven to 350 degrees F.
To make the crust. In a food processor, pulse the graham crackers, pretzels, and coconut into semi-fine crumbs. Add the butter and 2 tablespoons honey and pulse until the mixture holds together when pinched and starts to look like dough. Press the dough into an 8 or 9 inch tart pan with a removable bottom or a standard pie plate. Transfer to the oven and bake until toasted, about 8 minutes.
Meanwhile, combine the heavy cream, 1/3 cup honey, and 2 tablespoons lime zest in a large pot, bigger than you think you’ll need. Set over high heat and bring to a boil. Once boiling, boil 5 minutes and then remove from the heat. Whisk in the lime juice, vanilla, cinnamon, and a pinch of salt. Let cool 10 minutes.
Carefully pour the lime cream into the baked crust. Cover and chill 2-3 hours or until set.
Meanwhile, combine the remaining 1/3 cup honey, 2 tablespoons lime zest, and flaky sea salt. Before serving, remove the tart from the pan and top with whipped cream and sliced mangos if desired. Drizzle over the zesty lime honey.
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