Recipe
LIME AND COCONUT MOUSSE TART
Serves: 12
Preparation time: 30 minutes If they like it, it serves 12 otherwise
Cooking time: 15 minutes
Totaltime: 45 minutes
Ingredients
- 12
- Crust:
- 1 1/2 cups graham wafer crumbs
- 1/2 cup ground pecans
- 1/2 cup brown sugar
- 1/3 cup sifted cocoa powder
- 1/2 cup melted butter
- Filling:
- 1/2 cup sugar
- 2 envelops unflavored gelatin
- 1/2 cup lime juice
- 1 tablespoon grated lime rind
- 1 can (14 ounce) coconut milk
- 3 eggs yolks
- 1/2 cup sugar
- 2 tablespoons white rum
- 1 pound cream cheese, softened
- 3 egg whites
- 1/2 cup sugar
- Raspberry sauce:
- 2 cups fresh or frozen raspberries
- 1/3 cup sugar
Preparation
-
Crust:
In large bowl, combine Graham crumbs, pecans, sugar, cocoa. Stir in butter. Press mixture onto base of greased 10-inch spring-form cake pan, pressing mixture slightly up sides. Bake at 350 degrees for 12 minutes or until golden brown.
Filling:
In a small bowl, combine 1/2 cup sugar and gelatin. Stir in lime juice and rind. Set aside to soften. In a medium saucepan, heat coconut milk. In a medium bowl, whisk egg yolks with 1/2 cup sugar until lemony. Whisk in the hot coconut milk. Return mixture to saucepan. Cook stirring constantly, over medium heat to the consistency of thin custard. Do not boil.
Stir in gelatin mixture with rum. Cool to room temperature. Beat cream cheese. Blend in coconut mixture. Cover and refrigerate for one hour or until barely set.
Beat egg whites to soft peaks. Add sugar, and beat until stiff. Gradually fold into the prepared mixture. Pour into crust. Refrigerate 2 hours.
Sauce:
Puree raspberries with sugar. Strain to a sieve. To serve: Loosen edges of tart. Remove side of pan.
Decorate with lime slices.
main ingredients:
type of recipe:
pie/tart
type of dish:
dessert
cuisine:
Canada
specific recipes:
Chef-recipe
season and occasion: Graduation
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Thai chicken lemon grass coconut soup -tom kai
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Asparagus with lime
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Caramelized apricot tart
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Creamy coconut-lime salmon
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