Coconut Lime Cream Tart

This tart reminds of a tropical vacation. The lime and coconut flavours play off one another in this creamy, refreshing tart. From Canadian Living magazine. NOTE: Prep time does not include chilling time.

• Ready In: 35 mins
• Serves: 8
• Yields: 1 pie

Ingredients

• CRUST

• 11  shortbread cookies (about 6 oz)
• 3⁄4 cup coconut, sweetened and shredded
• 1⁄4 butter, melted

• FILLING

• 3⁄4 cup milk
• 2  tablespoons sugar
• 2  tablespoons cornstarch
• 1⁄4 cup  coconut syrup (creamy)
• 1⁄2 teaspoon lime rind, grated
• 1  egg yolk
• 2  tablespoons lime juice
• 1⁄4 teaspoon  coconut extract
• 1⁄2 cup  whipping cream

• TOPPING

• 1⁄4 cup  whipping cream
• 2  lime slices, thin

Directions

1. CRUST:.
2. Crush cookies in a food processor. Add the coconut and butter, pulsing until mositened. Press into a 9" tart pan with removable bottom (I just use my springform pan).
3. Bake @ 350* oven, until crust is golden and firm. This should take about 15 minutes. Let cool.
4. FILLING:.
5. Whisk milk, sugar and cornstarch together in a heavy saucepan.
6. Whisk in the cream of coconut syrup and lime rind.
7. Bring to simmer over medium heat and stir constantly. Simmer until thickened, about 2 minutes. Remove from heat.
8. In a bowl, whisk the egg yolk. Whisk in the hot milk mixture, then pour back in pan and simmer for 2 minutes, stirring all the time.
9. Stir in the lime juice and coconut extract.
10. Pour into bowl. Cover surface with plastic wrap and refrigerate until cold - about 2 hours.
11. Whisk the filling to loosen. In a separate bowl, whip the cream, then fold it into the filling. Scrape into crust and smooth top.
12. Cover and refrigerate 1 hour.
13. TOPPING:.
14. Whip cream. Pipe or spoon 6-8 rosettes around edge of tart.
15. Cut each lime slice into quarters and place one in each cream rosette.