And my new favorite Summer treat! You don't even need to use the oven!
It is cold and creamy and heavenly!
(original recipe by Lindsey Johnson) at cafejohnsonia.com
Crust:
9 graham crackers (1 plastic sleeve)
6 Tbsp. butter, melted
1/2 cup shredded coconut
2 Tbsp. brown sugar
Filling:
16 oz. (2 bars) 1/3 less fat cream cheese (also called Neufchâtel)
1 can cream of coconut (such as Coco Lopez) {if you are having troubles finding it like me...I found it in the alcohol isle ~ though it contains no alcohol ~ can use for mixed drinks and it tastes AWESOME!!!}
1/2 cup heavy cream
juice from 12 key limes, about 1/2 cup (next time I think I'll use a bit less, maybe 1/3 cup...so the coconut shines a little more)
1/4 cup sugar
To make crust:
Process the graham crackers, brown sugar, and shredded coconut in the bowl of a food processor until fine crumbs form. Remove crumbs to a small bowl and add the melted butter. Stir with a fork until all the crumbs are moistened with the butter.
I used a deep dish pie plate...line the bottom with parchment. Bake at 350 degrees F for about 10 to 15 minutes for a crisper crust, or chill the unbaked crust until ready to fill. {I did bake, but I don't think I will next time.}
To make filling:
Wipe out the bowl of the food processor and add all the ingredients, except the heavy cream. (No need to let the cream cheese soften for this.) Process until everything is incorporated, thick, and creamy. Pour the mixture into a large bowl and scrape the bowl of the food processor with a spatula.
Add the 1/2 cup heavy cream to the food processor and turn on for a few seconds until the cream has thickened. (Be careful not to over-process or it will turn to butter!)
Fold the whipped cream into the cream cheese mixture. Taste for sweetness. Pour into the prepared crust.
Freeze the tart for at least 3 hours or overnight. Let it sit for about 10 minutes {or longer depending on how long it's been freezing} before serving for easier slicing.




































