Key Lime and Coconut Tart

Spring is just around the corner and soon we will be gathering for holidays like Easter and outdoor barbeque’s.  Desserts prepared with lemons or limes are my top favorite. Add in a little toasted coconut and I just may eat dessert first! This key lime tart was inspired by a simple tart pan that I received from a dear friend. He prepared some of the most delicious quiche using this tart pan. When I saw the tart pan, my mind went directly to dessert prepared with key lime and coconut. Lucky for me key limes are more readily available these days. Spend a little extra and use fresh squeezed lime juice if possible. You will not regret the end results.  

Key Lime and Coconut Tart. Maria cookies can be typically found in the Hispanic foods isle of any large grocery store. If you cannot find them, you can use graham crackers instead.

Yields 8 Servings

Ingredients

12 ounces maria cookie wafers
1/2 cup pine nuts
1 stick unsalted butter, melted
2 large egg whites
4 large egg yolks
1 tablespoon sugar
3/4 cup fresh lime juice( Use key limes if possible)
1 1/2 teaspoons coconut extract
One 14-ounce can sweetened condensed milk
1/2 cup toasted coconut

Directions

1. Preheat oven to 350 degrees F. Heat a large nonstick pan to medium. Toast the coconut, stirring often until golden. Remove from heat and set aside.

2. Combine the cookies and pine nuts in a food processor and pulse until ground fine. Pour the crumbs into a large bowl and add the melted butter. Mix with a wooden spoon, reserve 1/2 cup of crumbs for garnish. Press the remainder of the crumbs into the bottom of a 10-inch tart pan.

3. Bake for 8 minutes or until dry in appearance. Set aside but leave oven on at 350 degrees F.

4. For the filling, in a clean bowl, beat the egg whites until frothy, about 1 minute. Add the sugar and beat until you have soft peaks, about 4 minutes.

5. In another bowl, combine thelime juice, coconut extract ans condensed milk. Whisk to combine. Fold in egg whites. Pour the mixture into prepared tart shell and bake for 20 to 25 minutes, until the middle is set.

6. Sprinkle with reserved crumbs and toasted coconut and let cool completely before cutting. Serve with fresh whipped cream.

Note: Tart will cut alot easier after it has been chilled.