In food processor, finely crush cookies. Add shredded coconut and butter and pulse until moistened. Press ino 14 X 4 or 9-inch round tart pan with removable bottom. Bake in center of 350 F oven until crust is golden and firm, 15 to 20 minutes. Let cool on rack.
In heavy saucepan, whisk together milk, sugar and cornstarch; whisk in cream of coconut syrup and lime rind. Bring to simmer over medium heat, stirring constantly simmer until thickened about 2 minutes. Remove from heat.
In bowl, whisk egg yolk. Whisk in milk mixtures; pour back into pan and simmer stirring for 2 minutes. Stir in lime juice and coconut extract. pour into bowl and place plastic wrap directly on surface; refrigerate until cold, about 2 hours.
Whisk filling to loosen. In second bowl, whip cream, fold into filling and pour into baked crust; smooth top. Cover and refrigerate for 1 hour. In bowl whip cream. Pipe or spoon 6 to 8 rosettes down centre of around edge of tart. Cut each lime slice into thirds or quarters; place 1 in each rosette.
Originally Submitted
7/21/2012
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