Lime Tarts with Coconut Cream |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Notes: Tarts can be assembled in 10 minutes if you bake butter crusts and make lime curd ahead-up to 1 day for crusts, 3 days for curd. Ingredients:
1/3 cup sweetened shredded or flaked dried coconut |
2/3 cup whipping cream |
1/3 cup canned coconut milk (stir before measuring) |
2 to 3 tablespoons powdered sugar |
butter crusts |
lime curd |
Directions:
1. In an 8- to 10-inch frying pan over medium-high heat, stir coconut until lightly browned, 1 to 2 minutes; pour into a small bowl. Cover and let stand at room temperature up to 2 hours.
2. In another bowl, combine whipping cream, coconut milk, and powdered sugar. Beat with a mixer on high speed until coconut cream holds soft mounds. Cover and chill up to 2 hours. Whip to blend before using.
3. Remove pan rims from crusts, and set each crust on a dessert plate. Fill crusts equally with lime curd. Top each tart with equal portions of coconut cream and sprinkle with coconut.
|
|