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| © Provided by Country Living |
By Erika Dungan and Kate Merker, Country Living
Fresh blackberries and coconut make for a delicious, not-too-sweet perfect dessert.
Yields: 8 - 10 serving(s)
Total Time: 12 hrs 45 mins
More Recipe: Black-and-White Ice Cream Tart
Ingredients
- 18 (9-ounce) coconut crisp cookies (we suggest Tate’s brand)
- 4 tbsp. (1/2 stick) unsalted butter, melted
- 8 oz. cream cheese, at room temperature
- 1 (5.4-ounce) can unsweetened coconut cream
- 3/4 c. confectioners’ sugar, plus more for dusting
- 1 1/2 c. cold heavy cream
- 2 tsp. lime zest, plus 3 tablespoons lime juice, divided
- 2 c. blackberries
- 1 tbsp. granulated sugar
Directions
Step 1
Preheat oven to 350°F. Pulse cookies in a food processor until fine crumbs form, 12 to 15 minutes. Add butter and pulse until mixture holds together when squeezed, 10 to 12 times. Press mixture on bottom and up sides of an 11-by-8-inch removable-bottom tart pan. Bake until golden brown, 10 to 12 minutes. Cool completely.Step 2
Beat cream cheese, coconut cream, and confectioners’ sugar with an electric mixer on medium-high speed until smooth, 1 to 2 minutes. Reduce mixer speed to low and gradually add heavy cream. Increase speed to medium-high; beat until stiff peaks form, 2 to 4 minutes. Add 2 tablespoons lime juice and beat to return to stiff peaks, 30 seconds to 1 minute. Spoon into crust and spread to edges. Refrigerate until set, overnight or up to 2 days.More Recipe: Gingersnap-Meyer Lemon Meringue Tart Recipe
Step 3
Toss blackberries with granulated sugar and remaining 1 tablespoon lime juice. Let sit, tossing occasionally, 4 to 6 minutes; spoon on top of tart. Serve topped with zest and confectioners’ sugar.See more at Country Living
