Recipe: Florida Key Lime Tarts with Ginger-Coconut Crust

FLORIDA KEY LIME TARTS WITH COCONUT CRUST



FOR THE GINGER-COCONUT 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

FOR THE FILLING:
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/2 cup fresh or bottled key lime Juice*
1 cup sour cream

FOR THE TOPPING:
1/2 cup heavy (whipping) cream
2 tablespoons granulated or powdered sugar
Grated Persian lime rind (optional)

AT LEAST 3 1/2 HOURS BEFORE SERVING, MAKE CRUST:
Preheat oven to 350 degrees F.

Combine all ingredients for the crust, 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 for 1 hour (or longer).

AT LEAST 2 1/2 HOURS BEFORE SERVING, MAKE FILLING:
Blend cream cheese and condensed milk. Add lime juice; stir in sour cream. Pour filling into chilled crusts. Refrigerate at least 2 hours.

JUST BEFORE SERVING, MAKE TOPPING:
Whip cream with sugar until stiff peaks form; spread over tarts; sprinkle with grated rind, if desired.

*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.

Makes 1 (9-inch) tart or 8 individual tarts
Source: Tampa Treasures Cookbook by Junior League of Tampa