Spring-time always puts me into a baking mood. Pictures of pretty fruit-inspired cakes and tarts flood food magazines and cooking shows, always inspiring me to replicate the darling desserts. This lime tart is ideal for noshing on while having coffee in the afternoon, or acts as a sweet ending to a light, spring dinner. The coconuts milk in this recipe adds an extra depth of flavor and offers the tart a creaminess, that oddly enough lightens up the tart. The cool whip atop the tart it adds a light, fluffiness that brings together the entire dessert. This recipe is so simple and really can be whipped up in a snap. As you can see below, my friends and family couldn’t even wait for me to snap a few extra shots before diving in, just sayin’!
slightly adapted from Martha Stewart
Graham Cracker Crust:
10 graham crackers
4 Tbsp. unsalted butter, melted
2 Tbsp. sugar
Preheat oven to 350 F. Combine graham crackers and sugar into a food processor and pulse until broken-up. Add the melted butter to bind the crust together to look like wet sand. Add the crust to a nonstick tart pan* and press the crust into the pan and up the sides. Bake for about 10-12 minutes.
*A cake pan with removable bottom also works well if you don’t have a tart pan.
1 can (14 ounces) fat-free sweetened condensed milk
1 can (16 ounces) unsweetened coconut milk
3/4 cup fresh-squeezed lime juice (zest the limes before juicing, for garnish below)
1/2 cup sugar
4 large egg yolks
2 Tbsp. lime zest
2 Tbsp. lime zest
pinch of salt
In a bowl, whisk together all the ingredients until smooth. Pour the mixture into the cooled crust and bake for about 20 to 25 minutes at 350 F.
1 package cook whip
1/3 cup coconut, toasted
Toast the coconut until lightly golden, let cool. Smooth the cool whip atop the tart. Sprinkle toasted coconut and lime zest over the top, and voila!