Creamy Key Lime Mousse Tart
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This incredible key lime mousse tart is super versatile & perfect for summer. Serve it as a regular tart, or freeze it and make it an icy semifreddo.
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The crust is made w/'Nilla wafers, sugar & coconut. Use a food processor for easy assembly.
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Combine the 'nilla wafers with flaked coconut and melted butter. Mix well!
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Press the crust into a tart pan and bake until golden brown and set.
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This creamy, tangy tart starts with sweetened condensed milk and key lime juice. Mix to combine.
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Spread the key lime and whipped cream filling into the coconut cookie tart shell & chill or freeze to set.
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For a fancy presentation, pipe extra whipped cream onto the tart and sprinkle with coconut & lime slices.
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This key lime tart is creamy & lush when refrigerated. For a semifreddo, freeze until solid, then let it rest at room temp for 15 minutes.
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Serve this amazing tart for special occasions like Mother's Day, Memorial Day and 4th of July.
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