Creamy Lime Tart in Macadamia Crust

Creamy Lime Tart in Macadamia Crust

Yield: 12 servings

Ingredients

  • MACADAMIA CRUST
  • 1 cup Pillsbury BEST® All Purpose Flour
  • 3 tablespoons firmly packed brown sugar
  • 1/3 cup butter melted
  • 2/3 cup macadamia nuts toasted* and ground
  • LIME FILLING
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1 cup heavy cream
  • 1/3 cup Santa Cruz Organic® Pure Lime Juice
  • 1/4 cup butter cubed
  • WHIPPED CREAM TOPPING (optional)
  • 1/2 cup heavy cream
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons sweetened coconut flakes toasted**

Directions

  1. For Crust: HEAT oven to 375°F. Combine flour and brown sugar in medium bowl. Stir in butter with fork until evenly moistened. Stir in macadamias. Press evenly in 9-inch tart pan. Bake 10 minutes or until light brown. Cool completely on wire rack.
  2. For Filling: COMBINE sugar and cornstarch in 2-quart saucepan. Whisk in cream and lime juice until smooth. Bring to a boil over medium-high heat stirring often. Boil 2 minutes, stirring constantly. Remove from heat. Stir in butter until melted. Cool to room temperature. Pour into crust.
  3. For Topping: BEAT cream, powdered sugar and vanilla in small bowl with electric mixer on high speed until soft peaks form. Garnish tart with whipped cream and coconut. Chill 2 hours.
  4. *To toast nuts: Place nuts in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned. Remove from pan immediately to avoid over-browning.
  5. ** To toast coconut: Spread coconut on microwave-safe plate. Microwave on HIGH 30 seconds. Toss with fork. Repeat as needed. Remove from plate immediately to avoid over-browning.