How to make it

  • CRUST: Grease a 10” tart pan. Food process cookies and nuts until crushed. Add butter until moistened. Add remaining coconut and pulse 2-3 times ONLY to combine. Press into the tart pan. FREEZE for 15 min.
  • FILLING: Beat cream cheese and milk together until smooth. Add yolks 1 at a time; beat each until blended well. Add juice and rum, stirring until combined well.
  • POUR into crust, bake 350 for 25 min until ALMOST set. Sprinkle remaining coconut over the top. Cool completely before covering and refrigerate at least 4 hours until thoroughly chilled.
  • ** If making mini tarts rather than one 10" tart, line tart pans w/paper liners since the mixture can be VERY sticky and you cannot get the tartlets out of the pan without tearing the tarts.

Reviews & Comments 4

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  • chuckieb 8 years ago
    That's just gorgeous. Great post!
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  • jett2whit 8 years ago
    Looks like the perfect size to pop into my mouth! Mmmm thanks for sharing :)
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  • kristopher 9 years ago
    Now that little guy looks delicious. Wonderful post, perfect little summer dessert.
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  • jett2whit 9 years ago
    That looks really good! Thanks for sharing :)
    Was this review helpful? Yes Flag

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