Tarta crujiente de lima

Ingredientes

• 5 ounces Lorna Dune Shortbread Cookies*
• 1 cup sweetened, shredded coconut (very lightly packed)
• 1 cup sliced almonds (I use raw, sliced almonds)
• 2 tablespoons granulated sugar
• 6 tablespoons melted butter
• 2 cups heavy cream
• 1 14- ounce can sweetened condensed milk
• 1/2 cup fresh squeezed lime juice
• finely grated zest from 3 medium size limes (reserve about 1 teaspoon for garnishing top of tart.)

Preparación

1. 1

   Preheat oven to 325˚F.

2. 2

   Combine Lorna Dune cookies, sliced almonds, coconut and sugar in the bowl of a food processor. Pulse until mixture is coarsely chopped. Add butter and pulse a few more times to combine.

3. 3

   Dump cookie mixture into an 11-inch tart pan with a removable bottom. Pat mixture up sides of pan forming a fairly thick edge. Pat remaining crumbs across bottom of pan.

4. 4

   Place pan in oven and bake crust for 12-15 minutes or until golden brown. Set aside to cool completely.

5. 5

   Whip the cream until soft peaks form when you lift the beater. Fold in the condensed milk, lime juice and lime zest (save a teaspoon for the top). Spread the filling into the pan evenly, swirling the top a bit. Sprinkle with reserved lime zest and refrigerate for at least 2 hours before serving. Serve with a dollop of whipped cream, a thin half slice of lime and a sprig of mint, if desired.

6. 6

   If you want to make this farther in advance (a week or two), just freeze it instead of refrigerating. Transfer from freezer to refridg a few hours before serving.