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RECIPE
13 INGREDIENTS 12 STEPS 3hr

Whipped Key Lime Tart with Coconut Wafer Crust

5.0
1 Ratings
Whipped cream folded into a key lime filling and set in a Nilla wafer and coconut crust is a delicious spring or summer dessert!
Whipped Key Lime Tart with Coconut Wafer Crust Recipe | SideChef
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
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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
3hr
Total Time
$1.07
Cost Per Serving

Ingredients

Servings
8
US / METRIC
2 cups
Nilla Wafers
1/3 cup
Butter , melted
1/2 cup
Sweetened Coconut Flakes
1 1/3 cups
Sweetened Condensed Milk
1/2 cup
Key Lime Juice
or Lime Juice
1/2 Tbsp
Gelatin Powder
2 Tbsp
Water
2 cups
Heavy Cream
1 cup
Whipped Cream
1
Lime , thinly sliced
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Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
562
FAT
41.1 g
PROTEIN
6.2 g
CARBS
71.9 g

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 (1/4 cup) 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 4
In a large bowl, combine the Sweetened Condensed Milk (1 1/3 cups) and Key Lime Juice (1/2 cup) . Stir until thick and well incorporated. Set aside.
Step 5
Place the Gelatin Powder (1/2 Tbsp) 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 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 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 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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Nutrition Per Serving
Calories
562
% Daily Value*
Fat
41.1 g
53%
Saturated Fat
26.2 g
131%
Trans Fat
0.0 g
--
Cholesterol
127.1 mg
42%
Carbohydrates
71.9 g
26%
Fiber
0.9 g
3%
Sugars
54.6 g
--
Protein
6.2 g
12%
Sodium
177.6 mg
8%
Vitamin D
0.1 µg
0%
Calcium
258.8 mg
20%
Iron
0.9 mg
5%
Potassium
358.9 mg
8%
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