Coconut Key Lime Tart

Crust

Tart Filling

The coconut cookie crust is a great match with the creamy key lime filling.

This is so quick to make it takes longer to set up in the fridge than it does to make it.

1. Pre-heat the oven to 325 degrees.
2. Crush the Cookies in a food processor until most of the large pieces are gone.
3. Melt the Butter and mix into the crushed Cookies.
4. Press the Cookie Crumb mixture into a 9 – 10 inch Tart Tin.
5. Bake the Cookie Crust for about 12-15 minutes, remove from oven and let cool
6. Start whipping the Cream until you see soft peaks at that point slowly add the Condensed Milk, You won’t have much choice it pours out so slow.
7. Add the Lime Juice last and mix until stiff peak stage.
8. When the Tart Shell is cool spoon the Cream mixture into it and smooth it over with a spatula.
9. Decorate with Toasted Coconut and refrigerate for at least 2 hours or longer.
10. Slice and serve.