Key Lime Crunch Tart
With a crunchy coconut-almond shortbread crust and a creamy, light key lime filling, this easy, make-ahead Key Lime Crunch Tart is ALWAYS a hit!
Servings: 12 servings
Calories: 443kcal
Ingredients
- 5 ounces Lorna Dune Shortbread Cookies*
- 1 cup sweetened, shredded 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.**
Instructions
- 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.
Nutrition
Calories: 443kcal | Carbohydrates: 32g | Protein: 6g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 83mg | Sodium: 173mg | Potassium: 260mg | Fiber: 1g | Sugar: 23g | Vitamin A: 865IU | Vitamin C: 1.4mg | Calcium: 157mg | Iron: 0.9mg
