SANDRA'S TRI-CITRUS COCONUT CREAM CHEESE TART

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)

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!

Served, as is...

Served with a dollop of my
homemade
Strawberry-Rosemary Jam...