1/4 cup lime juice or water (depending on desired tartness)
1 1/2 envelopes unflavored gelatin
1 pint lime sherbet or sorbet
1 cup flaked sweetened coconut, divided
6 ready-to-eat graham-cracker tart shells (one 4-ounce package)


1. In microwave-safe cup combine lime juice or water and gelatin; let stand 1 minute to soften. Heat in microwave 40 seconds, or until gelatin is dissolved. Set aside 2 minutes to cool slightly.
2. Meanwhile, scoop lime sherbet or sorbet into the bowl of a large food processor fitted with a cutting blade. Add 1/2 cup coconut.
3. With food processor running, gradually pour gelatin mixture through processor feed tube; process until filling is thick and fluffy.
4. Quickly spoon filling into tart shells. Sprinkle some of remaining coconut over each tart and serve immediately or refrigerate until ready to serve.

These tartlets will be deliciously limey if you use fresh juice in the filling. In that case, you will need 2 large limes for juicing. If you do not have a microwave, set the cup of gelatin mixture in a saucepan of simmering water and stir until dissolved (which will only take a few minutes). Work quickly when spooning the filling into the tart shells; gelatin "sets up" quickly once it comes in contact with cold (the sherbet).

Lime Coconut Tartlets
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