I originally posted this recipe last May. This tart is really, really good. It's so refreshing on a hot July day, or even a cold day in December. We love, love, love it. Really, we love anything with coconut and lime in it.
Enjoy!
Frozen Coconut Key Lime Tart(original recipe by Lindsey Johnson)
Ingredients:
Crust:
9 graham crackers (1 plastic sleeve)
6 Tbsp. butter, melted
1/2 cup shredded coconut
2 Tbsp. brown sugar
Filling:
16 oz. (2 bars) 1/3 less fat cream cheese (also called Neufchâtel)
1 can cream of coconut (such as Coco Lopez)
1/2 cup heavy cream
juice from 12 key limes, about 1/2 cup
1/4 cup sugar
To make crust:
Process the graham crackers, brown sugar, and shredded coconut in the bowl of a food processor until fine crumbs form. Remove crumbs to a small bowl and add the melted butter. Stir with a fork until all the crumbs are moistened with the butter.
Spray a 10" tart pan (with or without a removable bottom is fine) with non-stick cooking spray. Use the flat bottom of a measuring cup, ramekin, or glass to press the crumbs crumbs evenly on the bottom and up the sides of the tart pan.
Bake at 350 degrees F for about 10 to 15 minutes for a crisper crust, or chill the unbaked crust until ready to fill.
To make filling:
Wipe out the bowl of the food processor and add all the ingredients, except the heavy cream. (No need to let the cream cheese soften for this.) Process until everything is incorporated, thick, and creamy. Pour the mixture into a large bowl and scrape the bowl of the food processor with a spatula.
Add the 1/2 cup heavy cream to the food processor and turn on for a few seconds until the cream has thickened. (Be careful not to over-process or it will turn to butter!)
Fold the whipped cream into the cream cheese mixture. Taste for sweetness. Pour into the prepared crust.
Freeze the tart for at least 3 hours or overnight. Let it sit for about 10 minutes before serving for easier slicing.
Update: To make this gluten-free, substitute a GF crust. Find a recipe here.
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10 comments:
this was off the charts! i made this recipe for a local key lime pie contest and they loved it! it took second place. i had only let it set up for 3 hours and it just wasn't enough time in the mountainous utah heat. it was melted in 10 minutes. so, i tried it a couple of days later and let it freeze overnight with much better results. it was so easy and SO good, fed perfectly my key lime addiction!
oh man. Jenny M. made this for me at my baby shower. It is divine. Way good. I love it and it is in the running for my favorite dessert of all time.
yay! from the archives! this looks so amazing, and that crust looks perfect. beautifully photographed, as usual :D.
Just the name is refreshing. What a lovely summertime dessert Lindsey! By the way I gave you a Yummy Blogger award. Well deserved too!
I will not get tired of seeing these gorgeous pictures again! Lovely tart!
Two things we love here - coconut and limes! That is delectable, darling!
This is one of my favorite Cafe Johnsonia recipes!
I have to refrain from "sampling" too much of the mix before I put it in the crust. Sooo yummy!
Loooove lime!
I made this yesterday and let me tell you.........I was in heaven! I had a hard time being patient and waiting for it to freeze solidly, so I had parts that were melty and parts that tasted like ice cream. I actually LOVED the two different textures!
Sweet Lindsey, Can't wait for you and Fred and the kids are back in Utah! Your aunt will be coming to visit you to take some cooking lessons. It's plain to see that you have the gift of cooking that one of our ancestors possessed. Your cousin Trey has it too. Can't wait to try some of your recipes out. They all sound so delicious.
Love your Aunt Marlene
Just wanted to congratulate you on the birth of baby Babetta. What a little cutie she is. Can't wait to see her! Just you to know how proud of you I am. Your recipes sound so delicious. You too have been given the gift of cooking , only you have done something with it. You have inspired me to do the same. Can't wait to visit you to get some on hand cooking lessons. Have a safe flight back to Utah. Be seeing you soon!!!
Love,
Aunt Marlene
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