recipes

Heat oven to 325°F.Butter 9-in. tart pan with removable bottom

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Cocoa-Nutty Lime Tart

ACTIVE 15 MIN. ✦ TOTAL 30 MIN.

PLUS COOLING AND CHILLING

SERVES 12

3 Tbsp unsalted butter, plus more for greasing

3 oz semisweet chocolate

3 cups sweetened shredded coconut

1 8-oz block cream cheese, at room temp

1 14-oz can sweetened condensed milk

1 tsp lime zest plus 1⁄2 cup lime juice, plus zest and lime slices for decorating

2 In large bowl, combine butter and chocolate and microwave on High in 30-sec. intervals until just melted; stir in coconut. Using hands, evenly and firmly press mixture into bottom and up sides of pan.

3 Place tart pan on cookie sheet. Bake until firm, 20 min. Let cool completely.

4 Using electric mixer, beat cream cheese until smooth. Add condensed milk and lime zest and juice and beat to combine. Pour into cooled crust, then refrigerate until set, at least 2 hr., up to 1 day. Just before serving, decorate with lime slices and zest if desired.

Reprinted from April 1969

Hallah

1 package active dry yeast

2 tablespoons sugar

5 cups all-purpose flour, spooned into cup

2 teaspoons salt

2 eggs

2 tablespoons vegetable oil

1 egg yolk, slightly beaten

Poppy seed