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Tart Shells:
1 cup flaked coconut
½ cup crushed gingersnap cookies
½ cup graham cracker crumbs
¼ cup melted butter
2 tablespoons flour
Key Lime Filling:
1-14oz. can sweetened condensed milk
8 oz. cream cheese, softened
¾ Key lime juice
½ cup sour cream
Whipped Topping:
½ cup whipping cream
2 tablespoons powdered sugar
Zest from 1 lime
Preheat oven to 350 degrees.
Mix the coconut, gingersnap crumbs, graham cracker crumbs, butter and flour in
a bowl.
Press over bottom and sides of 8 3”-4” tart pans. Place on baking sheet. Bake
for 5 minutes. Chill tarts for 2 to 3 hours.
Beat condensed milk and cream cheese in a mixer until the batter is light and
fluffy. Add Key Lime juice and mix well. Stir in sour cream and pour batter
into prepared tart shells.
Chill covered for 2 hours.
Whip ½ cup whipping cream and powdered sugar with a wire whip until soft peaks
form.
Spoon whipped cream on tarts, sprinkle the lime zest on top and serve.
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