Makrut-Key Lime Tart
Serves 4

• 8 tablespoons (1 stick) butter
• 1/2 package graham crackers, pulverized to crumbs
• 1 teaspoon five spice
• 1/4 teaspoon salt
• 2 cups Makrut-Key Lime Curd
• 1 cup silken tofu, pureed in blender
• 1 cup heavy cream, well chilled
• Mixed berries, for garnish (optional)

Pre-heat oven to 350 degrees. In a small saucepan over medium heat, melt butter, swirling often, until it turns golden brown and smells nutty. Strain through cheesecloth into a container to stop the cooking. Once butter has cooled, in a large bowl, combine butter, graham cracker crumbs, five spice and salt and mix well. Press graham cracker crust into 9-inch tart pan with a removable bottom. Bake for 10 minutes, until golden. Remove pan to a rack and let cool. In a medium bowl, combine curd and tofu. Spoon curd mixture into crust and chill in fridge for at least 6 hours. Once curd has chilled sufficiently, whip cream until stiff peaks form (the cream on the end of a beater will stand up). Remove tart from fridge, release crust from pan to a serving plate and top with whipped cream and mixed berries, if desired.