 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
This tart reminds of a tropical vacation. The lime and coconut flavours play off one another in this creamy, refreshing tart. From Canadian Living magazine. NOTE: Prep time does not include chilling time. Ingredients:
11 shortbread cookies (about 6 oz) |
3/4 cup coconut, sweetened and shredded |
1/4 butter, melted |
3/4 cup milk |
2 tablespoons sugar |
2 tablespoons cornstarch |
1/4 cup coconut syrup (creamy) |
1/2 teaspoon lime rind, grated |
1 egg yolk |
2 tablespoons lime juice |
1/4 teaspoon coconut extract |
1/2 cup whipping cream |
1/4 cup whipping cream |
2 lime slices, thin |
Directions:
1. CRUST:.
2. Crush cookies in a food processor. Add the coconut and butter, pulsing until mositened. Press into a 9 tart pan with removable bottom (I just use my springform pan).
3. Bake 350* oven, until crust is golden and firm. This should take about 15 minutes. Let cool.
4. FILLING:.
5. Whisk milk, sugar and cornstarch together in a heavy saucepan.
6. Whisk in the cream of coconut syrup and lime rind.
7. Bring to simmer over medium heat and stir constantly. Simmer until thickened, about 2 minutes. Remove from heat.
8. In a bowl, whisk the egg yolk. Whisk in the hot milk mixture, then pour back in pan and simmer for 2 minutes, stirring all the time.
9. Stir in the lime juice and coconut extract.
10. Pour into bowl. Cover surface with plastic wrap and refrigerate until cold - about 2 hours.
11. Whisk the filling to loosen. In a separate bowl, whip the cream, then fold it into the filling. Scrape into crust and smooth top.
12. Cover and refrigerate 1 hour.
13. TOPPING:.
14. Whip cream. Pipe or spoon 6-8 rosettes around edge of tart.
15. Cut each lime slice into quarters and place one in each cream rosette.
|
|