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Luxurious Key Lime Tarts with Coconut Crust

This is the recipe that Mary Jane and Julie used on Thanksgiving weekend 1999. They made it into a cheesecake

using a springed cheesecake mold.

Ingredients for Crust

1 cup flaked coconut

½ cup ginger snap crumbs

½ cup graham cracker crumbs

½ stick butter or margarine, melted

2 tablespoons flour

Ingredients for Cheesecake filling

8 ounces (one package) cream cheese, softened

1 (14 ounce) can sweetened condensed milk (or maybe

you could use coconut milk)

½ cup fresh or bottled key lime or Persian lime juice.

(This is a cheesecake; lemons will work also.)

1 cup (1 small carton) sour cream

Topping

½ cup whipping cream

2 tablespoons granulated or powdered sugar

Grated Persian lime rind (optional)

Equipment needed:

Cuisinart or other food processor will grind the crumbs

and mix the filling.

Also, you could use an electric or hand mixer.

9 inch Springform cheesecake pan. Hmm. - or pie

dish. - or 8 tart pans.

Garlic press to squeeze the tiny key limes.

Orange juicer if you use lemons instead of limes.

Wedged Pie serving spatula.

Small strainer to remove the lime seeds.

Plastic lid or other flat round device to mold the crust into

the cheesecake pan.

Soft spatula to wipe the filling off the sides of the mixing

container.

Knife and cutting board to cut the key limes.

Assembly

At least 3.5 hours before serving, make the crust as follows: Preheat oven to 350 degrees F.

We used a cuisinart to grind the ginger snaps and graham crackers. It worked well. You could likely use a blender

for small amounts.

Combine all ingredients, mixing well. Using a plastic lid or other flat object firmly press mixture evenly over bottoms and ¾

inch up the sides of 8 individual tart pans or one 9 inch springform pan or pie plate. Bake 5 minutes to solidify the crust;

chill.

At least 2.5 hours before serving, make the filling as follows: Use a garlic press to squeeze the key limes - which are

small. Or use Persian limes and an orange juicer.

Blend the softened cream cheese and condensed milk in the cuisinart or blender. Add juice; blend in the sour

cream. Pour the filling into chilled tart crusts or into the single springform crust. Smooth the top of the filling. Refrigerate at

least 2 hours. You can accelerate the process in the freezer - but watch it so it does not freeze.

Just before serving, make the topping as follows: Whip the cream with sugar until stiff peaks form. Spread this over the

filling; Sprinkle with grated rind (also known as lime zest) if desired.

Serves 8 delicate eaters. Key lime juice is yellow. Key lime pies are only green if food coloring