And Now For Something Completely Different.

Okay, not completely different (I may have been watching a leeetle too much Monty Python as of late). But it is definitely on the opposite side of the spectrum than the other dessert I made for the bridal shower I attended this weekend, the chocolate raspberry truffle tart. While the chocolate tart was deep, rich, thick, and gooey, this lime coconut macadamia pie is light, citrus-y, tart, and refreshing. This is my kind of dessert, not too rich, with bright flavors and a crumbly, not-too-sweet crust.

It is also extremely easy to put together when you make the original 9-inch round pie. Unfortunately when I transferred it into individual tart form, they didn't hold up very well. The filling soaked into the crust, softening it too much to stand on its own. When I tried to lift them off the pan, I ended up with little lime pie piles. They still tasted incredible, but weren't so pretty, especially sitting next to the cute little pink-ribbon embellished chocolate tarts.

I have made this recipe many times before in a 9-inch pie tin and it works beautifully. The key is keeping the pie or tart in a vessel so it will stay intact when the crust softens. I plan on trying these out again with more of a pie-type crust, because they are so delicious, and would be perfect for a summer party.

Coconut Macadamia Lime Tarts

recipe from epicurious.com

For the crust:
35 vanilla wafer cookies (about 5 ounces)
1/3 cup dry-roasted macadamia nuts (about 2 ounces)
1/3 cup sweetened flaked coconut
1/4 cup unsalted butter, melted

For the filling:
1 15-ounce can cream of coconut (such as Coco López, look in the liquor department)
2/3 cup plain low-fat yogurt
1/2 cup fresh lime juice
2 teaspoons grated lime peel
3 tablespoons cold water
2 teaspoons unflavored gelatin

To finish:
3/4 cup chilled whipping cream
2 tablespoons powdered sugar
1 lime, thinly sliced into rounds
Additional powdered sugar

In a food processor, pulse the vanilla wafers and macadamia nuts until finely ground. Add the coconut and pulse a few times just to chop a bit. Pour mixture into medium bowl and mix in the melted butter, stirring to incorporate evenly. Press the mixture into a 9-inch pie pan (or 5 inch tartlet pans if you feel like living on the edge) and bake for about 20 minutes, until crust is golden brown.

Pour three tablespoons cold water into a small metal bowl. Sprinkle the gelatin over the water and let sit at room temperature for 10 minutes, until the gelatin has softened. Meanwhile, in a large bowl whisk together the cream of coconut, lime juice, and lime zest and set aside.

Place the bowl with the gelatin over a small saucepan of simmering water, and whisk until gelatin has dissolved into the water. Whisk gelatin into the cream of coconut mixture, and pour into prepared crust.

Chill for at least 4 hours, until filling has set.

In a stand mixer, or with a hand mixer, whisk the whipping cream and powdered sugar on medium-might speed until light and fluffy and stiff peaks form. Spoon or pipe onto pie, and garnish with lime slices. Then try not to eat the entire pie in one sitting.

I think I am going to go dig a lime macadamia nut pie pile out of the fridge right now...