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With a coconut-almond shortbread crust and a delicious sweet/tart filling, this Key Lime
Crunch Tart is always a hit!
Do you remember the children’s game called “telephone”? I clearly recall the first time I ever played it.
We all sat in a circle at a birthday party. A parent whispered a “secret” phrase to one of the children. The
“secret” was passed around the circle until it got to the last child, who had to say it aloud to the group.
The final phrase was nothing like the original. Did you ever think about the fact that lots of recipes go
through the “telephone” game? This delicious Key Lime Crunch Tart is the perfect example!
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I saw a recipe for Lemon Crunch Bars over at The View from Great Island, one of my favorite blogs. (If
you’re not familiar with this beautiful blog, be sure to check it out. I never fail to be amazed at Sue’s
creativity, gorgeous photography and delicious recipes.) The light lemony dessert looked so good, and I
couldn’t stop thinking about it. It wasn’t more than a few days before I had to try it out.
If you’ve been following The Café for any length of time, you might be guessing that I “personalized”
the dessert a bit. Yup, you’re right!
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I decided to double the filling and since we’re huge fans of Key-lime desserts, I went that route instead
of lemon. The crust is a little different too, with crushed shortbread cookies, almonds and coconut;
versus the gingersnaps called for in the original recipe.
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Ad : (0:03)
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I’ve been serving this wonderful dessert to everyone who’s come my way for the past month, each time
tweaking it just a bit. It’s perfect now and ready for you. I love that it can be made a day in advance and
stored in the fridge, or a week in advance and plopped in the freezer! If frozen, all you need to do is
transfer it to the refrigerator a few hours before serving.
It’s fabulous on it’s own, or with a dollop of whipped cream and a few fresh berries for a pretty garnish. I
make it in a 11-inch tart pan with a removable bottom, but you could also make it in a square pan (like
Sue does) or a springform pan. It’s one of those desserts that seems to go with just about any kind of
meal; traditional, international, casual, fancy…
Sue adapted her recipe from a recipe from The Guardian. The Guardian got the recipe from Tim
Siadatan, the chef at Trullo, a British Italian restaurant in North London. Siadatan got the recipe from
his mom. I love what he said about the original recipe, “I asked my siblings for their favourite dishes and
everyone said the lemon crunch pie. I haven’t met a human being yet who doesn’t dig it.” Now that
description, in addition to Sue’s pictures and blurb, was what took me over the top, I had to try it (to the
delight of my numerous taste-testers).
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Okay, so you know what I’m wondering, right? What did his mom’s Lemon Crunch Pie look like and
where in the world (literally) did she get the recipe and who originally came up with the recipe? Hey,
maybe it started out as Key Lime and now we’ve come full-circle! See what I mean? Just like the
telephone game!
P.S. Okay, true confessions here. I don’t use Key limes in this recipe (or in my Key lime pie either). I use
regular old grocery store limes. I just think there’s something more enticing and exciting about the
name Key Lime Crunch Tart versus Lime Crunch Tart, but you can call it whatever you want. Everyone
who tastes it will be sure to call it delicious!
Use other good quality shortbread cookies if you can’t find Lorna Dunes.
I use one of these zesters. They’re inexpensive and easy to use.
You can also use a 9-inch square pan (bars will be a bit deeper) or a 10-inch springform pan.
If you can find Key limes, they are wonderful, but they’re not always readily available. Regular fresh
lime juice will work just fine.
Ingredients
5 ounces Lorna Dune Shortbread Cookies*
1 cup sweetened, shredded coconut very lightly packed
1 cup sliced almonds I use raw, sliced almonds
2 tablespoons granulated sugar
6 tablespoons melted butter
2 cups heavy cream
1 14- ounce can sweetened condensed milk Course: Dessert
½ cup fresh squeezed lime juice Cuisine: American
finely grated zest from 3 medium size limes reserve about 1 teaspoon for Keyword: Key Lime
garnishing top of tart.** Crunch Tart
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