Lime Mousse Tart

• CRUST
• 22 store-bought Coconut Cookies, finely rolled (almost 2 C.)
• 1/4 C. melted butter
• 1/4 C. sugar
• MOUSSE
• 3/4 C. sugar (separated)
• 4 eggs, separated
• 1 envelope unflavored gelatin
• 1/2 C. cold water
• 1/2 C. lime juice (bottled Key Lime juice is preferred)
• 1 tsp. lime rind, green part only
• 1/4 tsp. salt
• 1 1/2 C. heavy cream (separated)

1. For the Crust:
2. Preheat oven to 350'F.
3. Combine cookie crumbs, sugar, and butter. Press firmly into a 9" pie dish. Bake for 8 minutes, until lighlty browned. Cool.
4. For Mousse:
5. Sprinkle gelatin over cold water in small heavy saucepan to soften.
6. Stir in egg yolks, 1/2 C. sugar, salt, lime juice, and rind. Cook over medium heat, stirring, until thickened. Cool to room temperature, stirring occasionally.
7. Beat egg whites until frothy. Gradually add remaining 1/4 C. sugar, beating until whites hold stiff peaks.
8. Beat 3/4 C. heavy cream.
9. Fold whites and whipped cream into lime mixture. Pour into shell, chill at least 3 hours, or overnight.
10. Whip remaining 3/4 cup cream for topping.

storebought coconut cookies, butter, sugar, mousse, sugar, eggs, unflavored gelatin, cold water, lime juice, lime rind, salt, heavy cream

Taken from www.epicurious.com/recipes/member/views/lime-mousse-tart-1248567 (may not work)