Lemon Tart with Chocolate Coconut Crust

• 1 ¾ cups chocolate graham cracker crumbs, 13 whole crackers
• 3 tablespoons sugar
• 3 tablespoons sweetened coconut
• 7 tablespoons unsalted butter, melted
• 10-inch round tart pan with removeable bottom

Preheat the oven to 325 degrees.  Process the graham crackers in a food processor or blender to yield 1 ¾ cups fine crumbs.  In a medium bowl, stir together crumbs, sugar, coconut, and melted butter until the crumbs are moist.  Pour the mixture into the tart pan and press it with fingertips into the bottom and up the sides of the pan.  Bake 10 minutes and set it aside to cool completely.

Filling

• 5 egg yolks
• 14-ounce can sweetened condensed milk (not evaporated milk)
• Zest of 1 lemon
• 2/3 cup freshly squeezed lemon juice (5 medium lemons)
• 1 cup heavy cream, for garnish
• 1 tablespoon confectioners’ sugar

Raise the heat to 350 degrees. In a medium bowl, whisk egg yolks, sweetened condensed milk, lemon juice, and lemon zest together until the mixture begins to thicken. Pour the filling into the tart crust and bake 15 minutes. Remove it from the oven, set it aside to cool, and chill several hours or overnight. Just before serving, whip heavy cream and confectioners’ sugar together until it forms soft peaks. To serve, garnish each slice with a swirl of Chantilly cream.

Yield: 10 servings