Mexican desserts....what a glorious topic. As you know from our previous post, we're celebrating Cinco de Mayo this weekend. Each year, we donate a thematic dinner party to a local school, which is auctioned off as a fundraiser--remember last year's Kentucky Derby 'Do?--and this year's winners are getting a Mexican feast.
I have been tasked with making dessert, and in keeping with the dinner's flavor motif, I'm going with something lime. I have to admit, I was torn; Mexican chocolate pulled at me (remember our love squares?) as did flan or something featuring Mexican vanilla. I even toyed with the idea of cotija caramel (made from goat milk) but ultimately I opted to keep with the lime theme.
So I am making a coconut lime tart. Here's how:
For Crust:
2 cups sweetened flaked coconut
1/4 cup flour
1/2 stick melted butter
Mix all ingredients, and press into bottom and up sides of a fluted tart pan with removable bottom.
Bake 10 minutes at 350--watch it carefully, coconut burns! Leave oven on.
While crust bakes, make filling:
2 cans sweetened condensed milk
4 eggs
1 cup plus 4 TBSP freshly squeezed lime juice
1 tsp grated lime zest
Whisk all ingredients together until mixture begins to thicken. Pour filling into baked coconut shell and bake another 10 minutes. Remove from oven, cool completely, and chill for at least 4 hours.
When ready to serve, remove tart from side of pan, slice and top each piece with a scoop of fresh whipped cream. Take a bow.
Speaking of lime and coconut...sorry, couldn't resist.
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