Caribbean Key Lime TartFrom c2max 4 years ago
- Crust shopping list
- • 1 c sweetened, flaked coconut – baked 350 for 5-6 min till toasted; RESERVE 2 TB for topping shopping list
- • 15 vanilla crème sandwich cookies (like Vienna fingers) shopping list
- • ¼ c chopped macadamia nuts shopping list
- • 4 TB melted butter shopping list
- Filling shopping list
- • 8 oz pk cream cheese, softened shopping list
- • 14 oz can condensed SWEETENED milk shopping list
- • 3 egg yolks shopping list
- • ½ c key lime juice shopping list
- • ½ tsp rum shopping list
How to make it
- PREHEAT OVEN TO 350.
- 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.
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