Saturday, February 19, 2011

outwitting winter

Winter can be very wily: weeks on end of cold and ice with a warm reprieve every now and then. Like the past few days here. It's been sunny. It's been extremely mild. It's been downright balmy. We're not through with winter yet, but this bit of Florida-in-February is a taste of things to come. So is my cherished recipe from the Tampa Treasures cookbook. I made it last night to match the weather.

Florida Key Lime Tart with Coconut Crust

Crust
1 cup flaked coconut
1/2 cup gingersnap crumbs
1/2 cup graham cracker crumbs
1/2 stick butter, melted
2 tablespoons flour

Filling
8 ounces cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1/2 cup fresh key lime juice
1 cup sour cream

At least 3 1/2 hours before serving, make crust: preheat oven to 350 degrees. Combine all ingredients, mixing well. Firmly press mixture evenly over botoms and 3/4 inch up sides of a 9-inch springform pan or pie plate. Bake 5 minutes. Cool, chill.

At least 2 1/2 hours before serving, make filling: Blend cream cheese and condensed milk. Add juice; stir in sour cream. Pour filling into chilled crust. Refrigerate at least 2 hours.

I like to serve with homemade whipped cream and a sprinkle of raspberries.

2 comments:

Julie said...

The snowdrops and hellebores are blooming which provides me with some hope that spring is coming, however slowly. I have bookmarked your recipe and can't wait to give it a try.

My Little Bungalow said...

YUM! I could totally go for a big slice of this right now.