Lime Tarts with Coconut Cream

Ingredients

Whipped Topping:
  • 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:
  • 1 1/3 cups all-purpose flour
  • ¼ cup sugar
  • ½ cup (¼ lb.) Challenge European Style Butter, cut into small pieces
  • 1 large egg yolk
Lime Curd:
  • About 1¼ pound limes, rinsed
  • 1 cup sugar
  • 5 large eggs
  • ½ cup (¼ lb.) Challenge European Style Butter, cut into chunks

Directions

Whipped Topping & Assembly of Tarts:

  1. In an 8" to 10" 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.

Yield: 6 tarts

Per serving: 745 cal., 60% (445 cal.) from fat; 9.6 g protein; 49 g fat (32 g sat.); 73 g carbo (1.3 g fiber); 316 mg sodium; 322 mg chol

PREP AND COOK TIME: About 1¼ hours, plus at least 1 hour to chill lime curd

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.

Butter Crusts:

  1. In a food processor or bowl, combine flour and sugar. Add butter; whirl or rub in with your fingers until fine crumbs form. Add yolk; whirl or mix with a fork until dough holds together. Pat into ball.
  2. Divide dough into 6 equal portions. Firmly and evenly press each one over bottom and up sides of a 4½-inch tart pan with removable rim. Set pans slightly apart on a 14" x 17" baking sheet.
  3. Bake in a 300° F regular or convection oven until pale gold, 15 to 25 minutes; let cool at least 15 minutes. If making up to 1 day ahead, cool completely, wrap airtight and store at room temperature.

Per crust: 276 cal., 56% (154 cal.) from fat; 3.3 g protein; 17 g fat (11 g sat.); 30 g carbo (0.7 g fiber); 122 mg sodium; 75 mg chol.

PREP AND COOK TIME: About 35 minutes

MAKES: 6 tart crusts (each 4½ in. wide)

Lime Curd:

  1. With a vegetable peeler, pare green part of peel from 4 limes. Put peel and sugar in a food processor and whirl until peel is very finely chopped; let stand, covered, 30 minutes or up to 6 hours. Ream juice from limes. Measure 1 cup; save remainder for other uses.
  2. Add the 1 cup lime juice to sugar mixture in food processor; whirl until sugar dissolves. Pour mixture through a fine strainer into a 2- to 3-quart pan, pressing liquid from peel; discard peel. Add eggs and whisk to blend; add butter.
  3. Stir over medium-low heat until mixture thickly coats a metal spoon, about 15 minutes. Scrape into a bowl, cover and chill until cold, at least 1 hour, or up to 3 days. Stir before using. Makes: About 2½ cups

Per Tablespoon: 51 cal., 53% (27 cal.) from fat; 0.8 g protein; 3 g fat (1.8 g sat.); 5.7 g carbo (0 g fiber); 26 mg sodium; 33 mg chol.

PREP AND COOK TIME: About 50 minutes, plus at least 1 hour to chill

NOTES: This curd is delicious spread on shortbread or slices of pound cake, or served as a sauce over ice cream.

Source: Recipe developed by Sunset Magazine Test Kitchens for Baking with Challenge Butter.

www.sunsetmagazine.com