Key Lime Crunch Tart

• Vegetarian

• Produce

  • 3 Limes, zest from medium size

• Condiments

  • 1/2 cup Lime juice, fresh-squeezed

• Baking & Spices

  • 2 tbsp Granulated sugar

• Nuts & Seeds

  • 1 cup Almonds
  • 1 cup Coconut, very lightly packed

• Snacks

  • 5 oz Lorna dune shortbread cookies

• Dairy

  • 6 tbsp Butter
  • 1 14-ounce can Condensed milk, sweetened
  • 2 cups Heavy cream

Found on thecafesucrefarine.com

Description

Ingredients

• 5 ounces Lorna Dune Shortbread Cookies*
• 1 cup coconut, very lightly packed
• 1 cup sliced almonds (I use raw, sliced almonds)
• 2 tablespoons granulated sugar
• 6 tablespoons melted butter
• 2 cups heavy cream
• 1 14-ounce can sweetened condensed milk
• ½ cup fresh squeezed lime juice
• finely grated zest from 3 medium size limes, reserve about 1 teaspoon for garnishing top of tart.**

Directions

• Preheat oven to 325˚F.
• Combine Lorna Dune cookies, sliced almonds, coconut and sugar in the bowl of a food processor. Pulse until mixture is coarsely chopped. Add butter and pulse a few more times to combine.
• Dump cookie mixture into an 11-inch tart pan with a removable bottom**. Pat mixture up sides of pan forming a fairly thick edge. Pat remaining crumbs across bottom of pan.
• Place pan in oven and bake crust for 12-15 minutes or until golden brown. Set aside to cool completely.
• Whip the cream until soft peaks form when you lift the beater. Fold in the condensed milk, lime juice and lime zest (save a teaspoon for the top). Spread the filling into the pan evenly, swirling the top a bit. Sprinkle with reserved lime zest and refrigerate for at least 2 hours before serving. Serve with a dollop of whipped cream, a thin half slice of lime and a sprig of mint, if desired.
• If you want to make this farther in advance (a week or two), just freeze it instead of refrigerating. Transfer from freezer to refridg a few hours before serving. Serves 8-10