Coconut Lime Cream Tart
The sweetness of coconut and the tang of lime balance tastily in this creamy tart. Look for cream of coconut syrup, which is sold to make drinks, in the beverage aisle. Garnish with sprigs of fresh mint.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 337 |
| pro | 3 g |
| total fat | 23 g |
| sat. fat | 13 g |
| carb | 31 g |
| fibre | 1 g |
| chol | 75 mg |
| sodium | 181 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 6% |
| vit A | 15% |
| vit C | 3% |
| folate | 9% |
-
11 shortbread cookies /(about 6 oz/175 g)
3/4 cup (175 mL) shredded sweetened /coconut
1/4 cup (50 mL) butter, melted
Coconut Lime Filling:
3/4 cup (175 mL) milk
2 tbsp (25 mL) granulated sugar
2 tbsp (25 mL) cornstarch
1/4 cup (50 mL) cream of coconut syrup
1/2 tsp (2 mL) grated lime rind
1 egg yolk
2 tbsp (25 mL) lime juice
1/4 tsp (1 mL) coconut extract
1/2 cup (125 mL) whipping cream
Topping:
1/4 cup (50 mL) whipping cream
2 thin slices lime
Preparation:
In food processor, finely crush cookies. Add shredded coconut and butter; pulse until moistened. Press into 14- x 4-inch (35 x 10 cm) or 9-inch (23 cm) round tart pan with removable bottom. Bake in centre of 350°F (180°C) oven until crust is golden and firm, 15 to 20 minutes. Let cool on rack.
Coconut Lime Filling: In heavy saucepan, whisk together milk, sugar and cornstarch; whisk in cream of coconut syrup and lime rind. Bring to simmer over medium heat, stirring constantly; simmer until thickened, about 2 minutes. Remove from heat.
In bowl, whisk egg yolk. Whisk in hot milk mixture; pour back into pan and simmer, stirring, for 2 minutes. Stir in lime juice and coconut extract. Pour into bowl; place plastic wrap directly on surface and refrigerate until cold, about 2 hours.
Whisk filling to loosen. In separate bowl, whip cream; fold into filling. Scrape into baked crust; smooth top. Cover and refrigerate for 1 hour. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Topping: In bowl, whip cream. Pipe or spoon 6 to 8 rosettes down centre or around edge of tart. Cut each lime slice into thirds or quarters; place 1 in each rosette.
Coconut Lime Filling: In heavy saucepan, whisk together milk, sugar and cornstarch; whisk in cream of coconut syrup and lime rind. Bring to simmer over medium heat, stirring constantly; simmer until thickened, about 2 minutes. Remove from heat.
In bowl, whisk egg yolk. Whisk in hot milk mixture; pour back into pan and simmer, stirring, for 2 minutes. Stir in lime juice and coconut extract. Pour into bowl; place plastic wrap directly on surface and refrigerate until cold, about 2 hours.
Whisk filling to loosen. In separate bowl, whip cream; fold into filling. Scrape into baked crust; smooth top. Cover and refrigerate for 1 hour. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Topping: In bowl, whip cream. Pipe or spoon 6 to 8 rosettes down centre or around edge of tart. Cut each lime slice into thirds or quarters; place 1 in each rosette.
Source
Canadian Living Magazine: April 2007
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