Preheat oven to 325° F. In a food processor, combine the coconut and cookies. Pulse into fine crumbs. Place in a bowl, and stir in the butter. Pour the crumb mixture into a 10-inch tart pan. Press across the bottom of the pan and along the sides to form a crust. Place on a baking sheet. Bake for 15 minutes or until firm and golden. Set aside to cool.
In a bowl, whisk together the condensed milk and lemon juice. Fold in the whipped topping to incorporate together. Spoon the filling into the crust. Place in the freezer for at least 1 hour. Remove from the freezer 30 minutes before ready to serve. Add the kiwi triangles to the top of the tart to decorate.
Per Serving:
Calories: 520, Fat: 28 g (17 g Saturated Fat), Cholesterol: 50 mg, Sodium: 180 mg, Carbohydrates: 62 g, Fiber: 3 g, Protein: 8 g.
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Nutritional Information
Per Serving:
Calories: 520, Fat: 28 g (17 g Saturated Fat), Cholesterol: 50 mg, Sodium: 180 mg, Carbohydrates: 62 g, Fiber: 3 g, Protein: 8 g.
Directions
Preheat oven to 325° F. In a food processor, combine the coconut and cookies. Pulse into fine crumbs. Place in a bowl, and stir in the butter. Pour the crumb mixture into a 10-inch tart pan. Press across the bottom of the pan and along the sides to form a crust. Place on a baking sheet. Bake for 15 minutes or until firm and golden. Set aside to cool.
In a bowl, whisk together the condensed milk and lemon juice. Fold in the whipped topping to incorporate together. Spoon the filling into the crust. Place in the freezer for at least 1 hour. Remove from the freezer 30 minutes before ready to serve. Add the kiwi triangles to the top of the tart to decorate.