KEY LIME TARTLETS W/ COCONUT PECAN CRUST
PREP TIME
COOK TIME
TOTAL TIME
Author: Chris Scheuer
Serves: 6
INGREDIENTS
- 1¼ cups of graham cracker crumbs*
- ¼ cup sugar
- 8 tablespoons butter, (1 stick) melted
- 1 cup pecans
- ½ cup flaked shredded coconut
- 5 large egg yolks
- ¼ cup sugar
- lime zest from 4 limes
- ½ cup lime juice (from about 4-5 limes, depending on juiciness of limes)
- 1 can sweetened condensed milk
- ½ cup Greek yogurt
INSTRUCTIONS
- Preheat oven to 350˚F. Spray 6 - 4½-inch removable bottom tart pans with baking spray. Rub with a paper towel to evenly distribute spray. Line bottoms with parchment paper, if desired.
- Process graham crackers till finely ground. Add butter and sugar and process till combined. Add pecans and pulse 6-10 times or until coarsely ground. Add coconut and pulse 3-4 times, just till incorporated.
- Divide between 6 tart pans with removable bottoms. About ⅓ generous cup per pan. Press graham cracker mixture firmly up sides and into bottom of pans. Place tart pans on a sheet pan. Bake for 10 minutes. Remove from oven and cool completely.
- For the filling - in a medium heatproof bowl, whisk together the egg yolks and sugar until smooth and combined. Add lime juice and stir. Place bowl over a pan of simmering water and cook for 4-5 minutes, stirring frequently until mixture thickens. Remove from heat and add condensed milk, Greek yogurt and all but 1 teaspoon of the lime zest.
- Divide evenly between the baked crusts and sprinkle with the reserved lime zest. Freeze, uncovered for at least 2 hours. If not serving after this initial freezing, cover tightly with foil. Will keep for several weeks in the freezer. Remove from freezer 10-20 minutes before serving. Add a dollop of freshly whipped cream, if desired.
NOTES
* this is about 8-10 whole graham cracker sheets but weight will vary depending on the variety of graham cracker you use. It's best to crush them and then measure out 1¼ cups.
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