33 shortbread cookies (such as Lorna Doone)
1 cup sweetened shredded coconut
1 Tbsp grated orange peel
1 large egg
3/4 cup plus 1 tsp sugar
11/2 Tbsp cornstarch
4 large eggs
1/2 stick (1/4 cup) butter, very soft
1 tub (8 oz) reduced-fat sour cream
1 Tbsp each grated lemon, lime and orange peel
1/3 cup orange juice
3 Tbsp each lemon and lime juice
Garnish: shaved fresh coconut
Place oven rack in middle position. Heat to 350°F. Lightly coat a 9-in. tart pan with removable bottom with nonstick spray. Have a baking sheet ready (to get filled pan in and out of oven more easily).
Crust: Process cookies in food processor until reduced to fine crumbs. Add coconut, orange peel and egg white; process until crumbs are moistened. Press over bottom and up sides of prepared pan. Bake 15 minutes or until lightly browned. Cool on a wire rack.
Filling: Using a whisk, stir 3⁄4 cup sugar and the cornstarch in a large bowl until combined. Stir in eggs, butter, 3⁄4 cup sour cream, grated peels and juices until blended (mixture may look curdled). Place pan with baked crust on baking sheet; slowly pour in filling.
Bake 35 minutes or until filling sets. While tart bakes, stir the 1 tsp sugar into sour cream remaining in tub. Scrape into a small ziptop plastic bag.
Remove tart from oven to a wire rack; let cool 5 minutes. Snip tip off corner of bag; drizzle design on tart. Bake 5 minutes or until design sets. Cool completely in pan on wire rack. Refrigerate at least 4 hours.
To serve: To remove sides of tart pan, place pan on a small, sturdy bowl and let pan sides fall down. Place tart on pan base on serving plate.
Planning Tip: Can be made up to 2 days ahead. Cover airtight and refrigerate.