Coconut Lime Cream Tart

• 11 shortbread cookies (about 6 oz)
• 34 cup coconut, sweetened and shredded
• 14 butter, melted
• 34 cup milk
• 2 tablespoons sugar
• 2 tablespoons cornstarch
• 14 cup coconut syrup (creamy)
• 12 teaspoon lime rind, grated
• 1 egg yolk
• 2 tablespoons lime juice
• 14 teaspoon coconut extract
• 12 cup whipping cream
• 14 cup whipping cream
• 2 lime slices, thin

1. CRUST:.
2. Crush cookies in a food processor.
3. Add the coconut and butter, pulsing until mositened.
4. Press into a 9" tart pan with removable bottom (I just use my springform pan).
5. Bake @ 350* oven, until crust is golden and firm.
6. This should take about 15 minutes.
7. Let cool.
8. FILLING:.
9. Whisk milk, sugar and cornstarch together in a heavy saucepan.
10. Whisk in the cream of coconut syrup and lime rind.
11. Bring to simmer over medium heat and stir constantly.
12. Simmer until thickened, about 2 minutes.
13. Remove from heat.
14. In a bowl, whisk the egg yolk.
15. Whisk in the hot milk mixture, then pour back in pan and simmer for 2 minutes, stirring all the time.
16. Stir in the lime juice and coconut extract.
17. Pour into bowl.
18. Cover surface with plastic wrap and refrigerate until cold - about 2 hours.
19. Whisk the filling to loosen.
20. In a separate bowl, whip the cream, then fold it into the filling.
21. Scrape into crust and smooth top.
22. Cover and refrigerate 1 hour.
23. TOPPING:.
24. Whip cream.
25. Pipe or spoon 6-8 rosettes around edge of tart.
26. Cut each lime slice into quarters and place one in each cream rosette.

shortbread cookies, coconut, butter, milk, sugar, cornstarch, coconut syrup, lime rind, egg yolk, lime juice, coconut, whipping cream, whipping cream, lime slices

Taken from www.food.com/recipe/coconut-lime-cream-tart-434362 (may not work)