Cocoa-Nutty Lime Tart (DELICIOUS & Gluten-Free)

I was so excited to make this lime tart recipe that I ran across in my latest Good Housekeeping magazine (April 2017) because it looked delicious and it was gluten-free. I have never been that great of a baker and since being diagnosed with celiac disease I certainly haven’t been that creative when it comes to whipping up a crust or mix without wheat flour so we have been a dessert-free home for the most part.

First of all, it was better than I had hoped. I mean really, really delicious. In fact, it was so good, the entire tart was eaten within 24 hours, mostly by me. The crust itself was so fabulous, I am going to use it for a simple cookie recipe and the filling, beyond dreamy and creamy (and you could use it as a filling with your own favorite crust.)

The recipe calls for a 9-in. tart pan with removable bottom which I didn’t have. Instead, I used a glass pie pan and while it worked just fine, it didn’t come out quite as pretty in presentation as it could have. (I will be buying one because this will be my “go-to” dessert for years to come!)

This showstopper of a dessert only requires six ingredients and the prep takes minutes, making this an easy enough recipe even I could follow. This is a perfect addition for any spring brunch, wedding or baby shower, summer get-together or just because! And even if you’re not gluten-free, you’re going to love it!

COCOA-NUTTY LIME TART – (From Good Housekeeping, April 2017)

Prep Time: 15 minutes           Total Time: 2 1/2 hours

Ingredients:

3 tablespoons butter

3 ounces semisweet chocolate

3 cups sweetened coconut

1 brick (8 ounces) cream cheese, softened

3 limes, plus more for garnish (* you need a total of 1/2 cup of lime juice so I needed 4 limes since they were small and I used 5 total)

1 can (14 ounces) sweetened condensed milk

Directions:

Preheat oven to 325 degrees. Grease 9-inch tart pan with removable bottom.

In large microwave-safe bowl, heat butter and chocolate on high in 30-second intervals until just melted; stir in coconut. With hands, firmly press mixture into bottom and up side of pan in even layer; place on cookie sheet. Bake 20 minutes or until firm. Cool completely.

In large bowl with mixer on high speed, beat cream cheese until smooth. From limes, grate 1 teaspoon zest and squeeze 1/2 cup juice; beat into cream cheese along with condensed milk until blended. Pour into cooled crust; chill 2 hours or until set. Can be made up to 1 day ahead. Garnish with lime slices and zest.

SERVES 12 About 355 calories, 5 grams protein, 35 grams carbs, 23 grams fat (16 grams saturated), 2 grams fiber, 185 milligrams sodium.