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Coconut Key Lime Tartlets

5/10/2023

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A few weeks ago, I ran across an old picture of my brother and I circa 1975.  I texted the picture to him with the caption "reenactment?"  His nearly immediate response - "absolutely, let's make it happen."🤣 

Just to be clear - I have no idea why we were dressed like this.  Were we dressed up in costumes for Halloween?🤠  Why do I have a stocking on my arm?  Am I holding Curious George?  So many questions.🤪   I thought that what I was wearing in the picture was an apron but my mom informed me that it was a dress. 👗😳
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I had never tried to reenact an old photo before and turns out - it's not easy.  I had to pack toy guns in my checked bag on our flight to Ohio.  (There was no ammunition.😅)  My brother brought his hat, boots and vest in his luggage.  My mom graciously allowed us to dig through her Christmas boxes to find a stocking - in April.  And then there was the issue of my oh-so stylish outfit.  Well, my mom came through again with an almost nearly perfect replicate of my green "dress" and red vest.​
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There's no question that it was a challenge to recreate our childhood photo but it was so much fun.  I have no memory of the original picture being taken but I'm pretty sure that I'll never forget the day we took the second photo.📸  

Recreating photos - not really my forte.  Recreating recipes - my speciality.  Taking old recipes and putting a new, modern spin on them - that's my jam.  Key Lime Pie has been around since 1927.🥧 It's light, it's refreshing, it's the perfect combination of sweet and sour.  There's nothing wrong with the original recipe but if you want to try a slightly different variation - you need to try Coconut Key Lime Tartlets.  
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Coconut Key Lime Tartlets
1 cup graham cracker crumbs
1 cup sweetened flaked coconut
6 Tablespoons butter, melted
5 Tablespoons sugar
1 (14-oz.) can sweetened condensed milk
½ cup Key lime juice
3 large egg yolks
½ tsp. salt
1 Tablespoon plus 1⁄2 tsp. lime zest (from 2 limes)
¾ cup heavy cream
½ teaspoon vanilla extract
lime slices
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Stir together graham cracker crumbs, coconut, butter, and 4 T. sugar.
Press mixture into bottom and up sides of each greased baking cup.  Bake 5 minutes at 350.  ​
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​Whisk together condensed milk, Key lime juice, egg yolks, salt, and 1 T. lime zest.
Pour filling into cooled crusts. 
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Bake 12 to 14 minutes or until set. 
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Cool 1 hour on racks.  Refrigerate 2 hours. 
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Beat heavy cream until soft peaks. 
Add vanilla, 1 T. sugar and 1/2 t. lime zest.  Beat to stiff peaks. 
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Top each mini pie with a dollop of whipped cream.
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Garnish with a lime slice. 

​Ciao!
Click here for a printable version of this recipe
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