Key Lime Coconut Tart

1 can Key Lime Moravian Cookies
2 Tablespoons Unsalted butter – melted
1/8 cup Caster Sugar
1 tub 8 oz. Mascarpone Cream
1 jar Robert Rothchild Key Lime Curd
Coconut Flakes – toasted

Make the tart crust:
Crush the cookies and place into a food processor until it is ground into fine crumbs. Put into a large bowl and add the melted butter and sugar. Mix until incorporated. Press this into a 9” spring form pan. Bake in a 350F oven for approximately 10 minutes or until it is browned. Allow to cool. (After baking, this crust can be saved for a day in the refrigerator or up to a month in the freezer)

Make the filling:
Mix the Mascarpone Cream and Key Lime Curd together until smooth. If you want a lighter filling, whip ¼ cup heavy whipping cream separately and fold into this mixture (optional).

Fill the tart crust with the key lime filling and sprinkle with the toasted coconut. Refrigerate until ready.