Fresh, ripe Ontario strawberries combine with coconut, lime and macadamia nuts in this easy-to-make dessert with tropical island flavours.
Preparation Time:
Cooking Time:
Servings: 8
Ingredients
- 1-1/2 cups (375 mL) vanilla wafer crumbs
- 1/4 cup (50 mL) flaked sweetened coconut
- 1/4 cup (50 mL) toasted macadamia nuts, finely chopped
- 1/3 cup (75 mL) unsalted butter, melted
Filling:
- 3 pkg (8 oz/250 g each) light brick cream cheese spread, softened
- 1 cup (250 mL) icing sugar
- 1/4 cup (50 mL) fresh lime juice (about 2)
- 1 tsp (5 mL) each grated lime rind and vanilla
Crushed Berry Sauce:
- 2-1/2 cups (625 mL) quartered Ontario Strawberries
- 2 tsp (10 mL) granulated sugar (optional)
Garnish:
- 12 Ontario Strawberries, halved
- 2 tbsp (25 mL) toasted, chopped macadamia nuts
Instructions
In bowl, combine wafer crumbs, coconut and macadamia nuts; stir in butter until evenly moistened. Press onto bottom and up side of 9-inch (23 cm) tart pan with removable bottom. Bake in 350°F (180°C) oven for 8 to 10 minutes or until golden brown around edge. Let cool completely.
Filling:
In bowl with electric mixer, beat cream cheese until light and fluffy. Gradually beat in sugar until well combined. Add lime juice, lime rind and vanilla; mix until smooth; spoon over crust. Refrigerate for 2 hours or until set and thoroughly chilled.
Crushed Berry Sauce:
In bowl, combine strawberries with sugar; let stand for 15 minutes or until strawberries start to get juicy. Lightly crush with potato masher or fork.
Garnish:
Arrange strawberries on tart; sprinkle with macadamia nuts.
To serve, cut into wedges and spoon sauce over top.
Tips: If you don’t have a tart pan, use a 9-inch (23 cm) round cake pan lined with foil and press crumb mixture into bottom and 1-inch (2.5 cm) up side of pan.
To quickly cool baked crust, place in freezer for about 15 minutes.
Nutritional information
- Protein: 10 grams
- Fat: 29 grams
- Carbohydrates: 42 grams
- Calories: 470
- Source of fibre
In season