Florida Key Lime Tarts with Coconut Crust
From: Tampa Treasures Cookbook by The Junior League of Tampa
(SeaSide Publications; September 1992; ISBN: 0960955623; HC)
Cookbook Heaven at Recipelink.com

Servings: 8
Preparation Time: 30 Minutes
Cooking Time: 5 Minutes

• Crust
• 1 cup flaked coconut
• 1/2 cup gingersnap crumbs
• 1/2 cup graham cracker crumbs
• 1/2 stick butter or margarine, melted
• 2 tablespoons flour
• Filling
• 8 ounces cream cheese, softened
• 1 (14-ounce) can sweetened condensed milk
• 1/2 fresh or bottled key lime Juice
• 1 cup sour cream
• Topping
• 1/2 cup whipping cream
• 2 tablespoons granulated or powdered sugar
• Grated Persian lime rind (optional)

1. At least 3 1/2 hours before serving, make crust:
   Preheat oven to 350 degrees. Combine all ingredients, mixing well. Firmly press mixture evenly over bottoms and 3/4 inch up sides of eight individual tart pans or one 9-inch springform pan or pie plate. Bake 5 minutes; chill.
2. At least 2 1/2 hours before serving, make filling:
   Blend cream cheese and condensed milk. Add juice; stir in sour cream. Pour filling into chilled crusts. Refrigerate at least 2 hours.
3. Just before serving, make topping:
   Whip cream with sugar until stiff peaks form; spread over tarts; sprinkle with grated rind, if desired.

Treasure Tip:
Key limes are smaller than Persian limes and, when mature, have yellow skin. The abundant juice is yellow and, unless food coloring is used, pies made with key limes will not be green.