Whipped Key Lime Tart with Coconut Wafer Crust

13 INGREDIENTS • 12 STEPS • 3HRS

Whipped Key Lime Tart with Coconut Wafer Crust

Recipe

5.0

1 rating

Whipped cream folded into a key lime filling and set in a Nilla wafer and coconut crust is a delicious spring or summer dessert!

Love This Recipe?

Whipped Key Lime Tart with Coconut Wafer Crust

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Whipped cream folded into a key lime filling and set in a Nilla wafer and coconut crust is a delicious spring or summer dessert!

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

http://www.garlicandzest.com

3HRS

Total Time

$1.71

Cost Per Serving

Ingredients

Servings

8

us / metric

2 cups

Nilla Wafers

4 Tbsp

Granulated Sugar

1/3 cup

Butter, melted

1/2 cup

Sweetened Coconut Flakes

1 1/3 cups

Sponsored

La Lechera® Sweetened Condensed Milk

18

Key Limes, juiced

1/2 cup juice per 8 servings

or Lime Juice

2 tsp

Gelatin Powder

2 Tbsp

Water

2 cups

Heavy Cream

1/3 cup

Granulated Sugar

1 cup

Whipped Cream

1/2 cup

Toasted Coconut Flakes

1

Lime, thinly sliced

Nutrition Per Serving

VIEW ALL

Calories

616

Fat

41.1 g

Protein

6.1 g

Carbs

90.6 g

Love This Recipe?

Whipped Key Lime Tart with Coconut Wafer Crust

Save

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

http://www.garlicandzest.com

Cooking Instructions

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step 1

Preheat oven to 350 degrees F (180 degrees C).

step 2

Add Nilla Wafers (2 cups) and Granulated Sugar (4 Tbsp) to the bowl of a food processor and pulse until fine crumbs form. Transfer to a medium bowl and add Sweetened Coconut Flakes (1/2 cup), and Butter (1/3 cup). Toss to combine completely.

step 2 Add Nilla Wafers (2 cups) and Granulated Sugar (4 Tbsp) to the bowl of a food processor and pulse until fine crumbs form. Transfer to a medium bowl and add Sweetened Coconut Flakes (1/2 cup), and Butter (1/3 cup). Toss to combine completely.

step 3

Pour the crumbs into an 8" tart pan with removable bottom. Press the crumbs into the bottom and sides of the pan. Bake for 8-10 minutes or until browned. Set aside to cool completely.

step 3 Pour the crumbs into an 8" tart pan with removable bottom. Press the crumbs into the bottom and sides of the pan. Bake for 8-10 minutes or until browned. Set aside to cool completely.

step 4

In a large bowl, combine the La Lechera® Sweetened Condensed Milk (1 1/3 cups) and juice from Key Limes (18). Stir until thick and well incorporated. Set aside.

step 4 In a large bowl, combine the La Lechera® Sweetened Condensed Milk (1 1/3 cups) and juice from Key Limes (18). Stir until thick and well incorporated. Set aside.

step 5

Place the Gelatin Powder (2 tsp) in a small bowl and cover with Water (2 Tbsp). Let stand two minutes to bloom. Microwave in 10-second bursts until gelatin is dissolved. Cool the gelatin to near room temperature, but do not let it set.

step 5 Place the Gelatin Powder (2 tsp) in a small bowl and cover with Water (2 Tbsp). Let stand two minutes to bloom. Microwave in 10-second bursts until gelatin is dissolved. Cool the gelatin to near room temperature, but do not let it set.

step 6

Add the Heavy Cream (2 cups) to the bowl of a stand mixer. Whip the cream for one minute at medium speed.

step 6 Add the Heavy Cream (2 cups) to the bowl of a stand mixer. Whip the cream for one minute at medium speed.

step 7

Slowly add the Granulated Sugar (1/3 cup) to the cream. Turn off the mixer and check to see that the gelatin has cooled, but not set.

step 8

Add the gelatin and continue to whip until stiff peaks form. Separately reserve about 1 - 1 1/2 cups of whipped topping for garnish.

step 8 Add the gelatin and continue to whip until stiff peaks form. Separately reserve about 1 - 1 1/2 cups of whipped topping for garnish.

step 9

Spoon about 1/2 cup of the whipped cream into the key lime filling and lightly stir to combine. Add the rest of the whipped cream and fold completely into the mixture.

step 9 Spoon about 1/2 cup of the whipped cream into the key lime filling and lightly stir to combine. Add the rest of the whipped cream and fold completely into the mixture.

step 10

Pour the filling into the cooled pie crust and smooth over with a spatula.

step 11

Add reserved Whipped Cream (1 cup) to a piping bag fitted with a large star tip. Fold the end of the bag over once or twice to seal and use a steady pressure to pipe the whipped cream around the edge of the tart and in the center.

step 11 Add reserved Whipped Cream (1 cup) to a piping bag fitted with a large star tip. Fold the end of the bag over once or twice to seal and use a steady pressure to pipe the whipped cream around the edge of the tart and in the center.

step 12

Sprinkle with Toasted Coconut Flakes (1/2 cup) and Lime (1). Refrigerate for at least two hours for a cloud-like dessert. For a frozen tart -- freeze at least two hours. To serve, remove the tart from the freezer and let it sit out on the counter for 10-15 minutes to soften a little before slicing it.

step 12 Sprinkle with Toasted Coconut Flakes (1/2 cup) and Lime (1). Refrigerate for at least two hours for a cloud-like dessert. For a frozen tart -- freeze at least two hours. To serve, remove the tart from the freezer and let it sit out on the counter for 10-15 minutes to soften a little before slicing it.

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