Lime-coconut short dough

Name: Lime-coconut short dough
Yield: Yield: Approximately 45 ounces, 12 servings, each tart shell, unbaked, weighing approximately 3½ ounces
Cuisine: American
Ingredients: unsalted butter; lime; all purpose flour; egg yolks; unsweetened coconut; unsweetened coconut; lime juice; sugar; eggs; unsalted butter; eggs

Preparation info

Yield: Approximately 45 ounces ,
12
servings, each tart shell, unbaked, weighing approximately 3½ ounces

Difficulty
Medium

Appears in

The Dessert Architect

By Robert Wemischner

Published 2009

About

Ingredients

Oz	Grams	Each	Name of ingredient	Baker’s percentages

Americas
United States
Dessert
Vegetarian

Method

In the bowl of an electric mixer outfitted with the paddle attachment, cream the butter until soft and fluffy.
Add the sugar and egg yolks and mix to emulsify.
Add the lime zest and mix to distribute evenly throughout the dough.
Add the flour and finely ground coconut and mix until just incorporated.
Do not overmix.
Remove