Kiwi-Lemon Cream Tart
Recipe - Welcome
Kiwi-Lemon Cream Tart
Prep Time45 Minutes
Servings8
Cook Time15 Minutes
Calories520
Ingredients
1 1/2 cups unsweetened coconut flakes
1 1/2 cups shortbread cookie crumbs (approx. 24 cookies)
6 Tbs butter, melted
1 (14 oz) can sweetened condensed milk
1/2 cup lemon juice
1 (8 oz) ctn whipped topping
4 kiwis, peeled and cut into triangles
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.
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.
45 minutes
Prep Time
15 minutes
Cook Time
8
Servings
520
Calories
Shop Ingredients
Makes 8 servings
Brookshire's Unsweetened Coconut Flakes - 5 Ounce
$1.98$0.40/oz
Keebler Sandies Classic Cookies - 11.2 Ounce
$4.68$0.42/oz
Brookshire's Unsalted Butter - 4 Ounce - 4 Count
$4.98$0.31/oz
Brookshire's Sweetened Condensed Milk - 14 Ounce
$2.28 was $2.48$0.16/oz
Brookshire's Lemon Juice - 32 Fluid Ounce
$3.18$0.10/fl oz
Brookshire's Sweetened Original Whipped Topping - 6.5 Ounce
$2.98 was $3.28$0.46/oz
Not Available
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.