Coconut Lime Cream Tart

By The Canadian Living Test Kitchen

45 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per each of 8 servings: about	-
cal	337337 cal
pro	3 g3g pro
total fat	23 g23g total fat
sat. fat	13 g13g sat. fat
carb	31 g31g carb
fibre	1 g1g fibre
chol	75 mg75mg chol
sodium	181 mg181mg sodium
% RDI:	-
calcium	55 calcium
iron	66 iron
vit A	1515 vit A
vit C	33 vit C
folate	99 folate

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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.

Ingredients

11 11shortbread cookieshortbread cookies, (about 6 oz/175 g)
3/4 cup shredded sweetened coconut 3/4 3/4cup cupshredded sweetened coconut
1/4 cup butter , melted1/4 1/4cup cupbutter, melted
Coconut Lime Filling:
3/4 cup milk 3/4 3/4cup cupmilk
2 tbsp granulated sugar 2 2tbsp tbspgranulated sugar
2 tbsp cornstarch 2 2tbsp tbspcornstarch
1/4 cup cream of coconut syrup 1/4 1/4cup cupcream of coconut syrup
1/2 tsp grated lime rind 1/2 1/2tsp tspgrated lime rind
1 egg yolk 1 1egg yolkegg yolks
2 tbsp lime juice 2 2tbsp tbsplime juice
1/4 tsp coconut extract 1/4 1/4tsp tspcoconut extract
1/2 cup whipping cream 1/2 1/2cup cupwhipping cream
Topping:
1/4 cup whipping cream 1/4 1/4cup cupwhipping cream
2 thin lime slices 2 2thin lime slices

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.

Source : Canadian Living Magazine: April 2007