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 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.