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| The most delicious and decadent dessert, as is... or with or without any type of topping... |
Yield: (One 11" Tart) - Serves: 8-10
Prep: 20 Mins.
Bake: 20 Mins.
--Cool: 2 Hrs. at
room temperature
--Refrigerate: Overnight
INGREDIENTS:
Nilla Wafer Crust:
2 cups finely crushed nilla wafers (about 50 wafers)
1/2 cup unsalted butter, melted
1/3 cup sifted confectioners' sugar
Pinch of salt
Filling:
1 (14-oz.) can unsweetened coconut milk, chilled overnight
----(you'll use only the solid coconut cream on top of can,
-----NOT liquid coconut milk underneath it, which I save for using in my cereal vs regular milk)
----(you'll use only the solid coconut cream on top of can,
-----NOT liquid coconut milk underneath it, which I save for using in my cereal vs regular milk)
1 (14-oz.) can sweetened condensed milk
8 oz. whipped cream cheese
1/4 cup lime juice
1/4 cup lemon juice
1/4 cup orange juice
METHOD:
Preheat oven to 350F.
Crust - In the bowl of a food processor, add the wafers and
pulse until fine crumbs are formed. Drizzle in the melted butter, while
pulsing, into the feeding tube; do the same with the confectioners' sugar and
salt. Pour into a dark round nonstick
11x1" tart pan with a removable bottom. Press into a even layer in the
bottom and up the sides. Set aside.
Filling - Add all filling ingredients into the bowl of a
stand mixer fitted with the bulb-whisk. Whip until all ingredients are
incorporated and a creamy filling forms, about 2 minutes. Pour into prepared
crust.
Bake tart, uncovered, in the preheated oven for 20 minutes.
Remove tart from oven and place on a baking rack to cool for
2 hours at room temperature.
Remove outer ring of pan, leave center portion under tart, then place atop a large, flat serving plate.
Place cooled tart into the refrigerator, covered with
plastic wrap, and let chill to allow flavors to meld overnight. ~ Enjoy!
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| Served, as is... |
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| Served with a dollop of my homemade Strawberry-Rosemary Jam... |
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