makes four tartlets
For the crust:
4 whole graham cracker sheets
3 tablespoons unsweetened coconut flakes
1/2 tablespoon granulated sugar
3 tablespoons unsalted butter, melted
1. Add the graham crackers to a food processor bowl. Process until coarse crumbs form. Add the coconut flakes and process until fine crumbs form.
2. Pour the crumbs into a medium size bowl. Stir in the sugar.
3. Add in the melted butter and stir to combine.
4. Pat the crumb mixture into the bottom and sides of four tartlet pans. Chill in the fridge until you are ready to fill the tartlets.
For the lime custard:
2 egg yolks
1/2 cup fresh lime juice
1 14-oz can fat-free sweetened condensed milk
1. Whisk together the egg yolks, fresh lime juice, and sweetened condensed milk.
2. Pour the mixture into the prepared tartlet pans or if you'd rather serve them crustless, pour into four 3-oz ramekins.
3. Place the tartlets or ramekins on a baking sheet. Place the baking sheet into the oven and bake for 12 minutes.
4. Remove from the oven and carefully place the tartlets on a wire rack to cool.
5. Let cool for 20 minutes on the wire rack, then place in the fridge to chill completely until ready to serve.
6. Serve plain or add a dollop of fresh whipped cream (see below).
Whipped Cream
1/2 cup organic heavy cream
1/2 tablespoon confectioner's sugar
1/2 teaspoon vanilla extract
1. Chill your mixing bowl and whisk in the freezer for at least 15 minutes.
2. Pour the heavy cream into the chilled mixing bowl, and whip at high speed. When cream begins to thicken, add the sugar and vanilla extract.
3. Continue to whip the cream until stiff peaks form.
4. Use immediately.