Ingredients Jump to Instructions ↓

  1. Crust

  2. 1 c sweetened, flaked coconut - baked

  3. 350 for 5-6 min till toasted; RESERVE

  4. 2 TB for topping

  5. 15 vanilla creme sandwich cookies (like Vienna fingers)

  6. 1/4 c chopped macadamia nuts

  7. 4 TB melted butter

  8. Filling

  9. 8 oz pk cream cheese , softened

  10. 14 oz can condensed SWEETENED milk

  11. 3 egg yolks

  12. 1/2 c key lime juice

  13. 1/2 tsp rum

Instructions Jump to Ingredients ↑


  2. CRUST: Grease a 10” tart pan. Food process cookies and nuts until crushed. Add butter until moistened. Add remaining coconut and pulse 2-3 times ONLY to combine. Press into the tart pan. FREEZE for 15 min.

  3. FILLING: Beat cream cheese and milk together until smooth. Add yolks 1 at a time; beat each until blended well. Add juice and rum, stirring until combined well.

  4. POUR into crust, bake 350 for 25 min until ALMOST set. Sprinkle remaining coconut over the top. Cool completely before covering and refrigerate at least 4 hours until thoroughly chilled.

  5. ** If making mini tarts rather than one 10" tart, line tart pans w/paper liners since the mixture can be VERY sticky and you cannot get the tartlets out of the pan without tearing the tarts.


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