3 TB butter
3 oz semisweet chocolate
3 c shredded sweetened coconut
8 oz cream cheese, softened
3 limes
14 oz sweetened evaporate milk
Preheat oven to 325 F. Grease 9' tart pan with removable bottom.
In a large microwave-safe bowl, heat butter and chocolate on High in 30 second intervals just until melted. Stir in coconut. With hands, firmly press into bottom of tart pan and up side of pan. Place on a cookie sheet and bake for 20 minutes or until firm (it will harden up as it cools). Cool completely.
Zest all the limes (washing the skin first to remove any pesticides) and reserve a little to decorate the top of the tart at the end. Squeeze the juice from all three limes to collect 1/2 cup of fresh lime juice.
In a large mixer bowl, beat cream cheese on high until smooth. Add 1 tsp lime zest and 1/2 cup of lime juice to the cream cheese along with the condensed milk. Mix until blended. Pour into chilled crust; chill 2 hours or more until set. Garnish with lime zest. Can be may up to one day ahead.
When it was time to serve the tart, I set the tart pan on warm damp paper towels and wrapped the sides with the same to loosen the chilled crust from the pan. The tart was a little runny when trying to cut into slices so I may experiment with adding a little gelatin next time.
Serves 12 about 355 calories, 5 g protein, 35 g carbs, 23 g fat, (16 g saturated fat), 2 g fiber, 185 mg sodium
