Tart Cheesecake Tart

Start to finish: 4 hours 30 minutes
Makes: One pie

Crust instructions
1    package coconut macaroon cookies (or cookie, without filling, of your choice)
6    tablespoons unsalted butter, melted
½    teaspoon salt

Place cookies into the bowl of a food processor. Grind cookies into a fine meal.

If you don’t have a food processor, place cookies in a gallon-sized zip-top bag and seal shut. Using a rolling pin or heavy pan, crush the cookies into a fine meal.

Measure out 1½ cups of crumbs and place them in a medium-sized bowl, then mix in butter and salt.

Press crust mixture into a pie, tart or springform pan. Using a flat-bottomed measuring cup, press crust evenly into place and up against the sides of the pan.

Filling instructions
2    packages cheesecake pudding mix
3    cups whole milk
1    cup fresh lime juice
1    tablespoon lime zest
     8-ounce block cream cheese, softened

In a large bowl, whisk together pudding mix and milk until smooth.

Add in lime juice, zest and cream cheese. Using a handheld mixer, beat until cream cheese is combined and mixture is slightly fluffy.

Tart assembly instructions
Heat oven to 400 F.

Prepare coconut cookie crust and press into a pie or tart pan. Bake 10 minutes, then set aside to cool.

Prepare key lime filling and pour into cooled crust. Refrigerate at least 4 hours.

Slice and serve.