Coconut Lime Cream Tart

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

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

Recipe

• 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.