Girl Scout Cookie Thin Mint Key Lime Tart
Description
Pie, Thin Mint Girl Scout cookies and Key limes all in one delicious dessert. That's what makes up this creamy and tasty dessert. Garnish with a little crushed cookie, Key lime slices and mint leaves for a beautiful pie that you will be happy to serve.
Ingredients
Crust:
1¼ boxes Thin Mints Girl Scouts cookies (2 dozen cookies)
6 T. unsalted butter, melted
Filling:
8 oz.package cream cheese, softened
¾ c. granulated sugar
zest of 2 Key limes
3 T. Key lime juice (from about 5 Key limes)
2 T. green Crème de Menthe
6 large eggs
Garnish:
1 T. finely ground Thin Mints Girl Scouts cookies (saved from above)
a few thin Key lime slices
a few small mint leaves
Directions
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Add Thin Mints to a food processor fitted with the blade attachment; pulse to a fine powder. Set aside 1 T. for garnish. Add the rest to a medium-sized mixing bowl; stir in melted butter; mix until evenly blended. Evenly press the mixture into a 9½-inch tart pan with a removable bottom. Set aside.
In a large, heat proof, medium-sized mixing bowl (perhaps stainless steel), whisk the cream cheese with the sugar, using an electric mixer to get the smoothest possible result. Add lime zest, juice and Crème de Menthe; mix until smooth. Gradually add the eggs, one at a time, mixing between each addition.
Place the bowl over a pot that it fits snugly into, with several of inches of water in it. The bottom of the bowl shouldn't touch the water.) Turn heat to medium, whisking almost constantly, cook until mixture is creamy and thick, like a custard. This will take about 20 minutes. Remove it from the heat; let cool to room temperature.
Pour the cooled custard into the prepared tart crust; place in the refrigerator for at least 4 hours.
Garnish the top with the reserved 1 T. crushed cookies and place on a few Key lime slices and mint leaves. Place the tart in the freezer for 30 minutes before slicing so that it will be easier to cut.
8 servings.