Sunny, blessedly warm and a Coconut Cream Tart recipe that will destroy your diet!

Good Morning Augusta

Today we have sun with a high around 75F. Winds SSW at 10 to 15 mph.

Tonight we'll have clouds and a low of 63ºF. Winds SW at 5 to 10 mph.

The readings from my weather instruments are:

Humidity is 61%, the dew point is 47ºF and outside it's 60.1ºF.

The wind direction is South between 0.1 MPH and 1.0 MPH, with a heat index of 62.2ºF.

The Barometric pressure is 29.96 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is at 5:09 a.m. Sunset is 8:01 P.M. Moon rise is at 12:37 a.m., Moon set is 10:41 a.m., and the moon phase is waning gibbous being 65% illuminated.

The RAW METAR readings from Augusta's airport are:

METAR KAUG 171053Z AUTO 00000KT 10SM BKN100 13/07 A2996 RMK AO2 SLP143 T01330067 

Visibility is 10.0 miles / 16.1 Kilometers with mostly cloudy skies to 10,000 ft / 3,048 m.

We didn't receive any rain here over the past 24 hours.

Space Weather for this morning is:

Today's Solar flux is 72, the solar wind speed is   549 Kilometers per second and the chance of a solar storm is 1%.

This one needs time to make, but every single bite is worth the wait!

Toasted coconut cream tart

PREP TIME: 20 minutes
TOTAL TIME: 8 hours 45 minutes
SERVINGS: 8

For the crust:

⅓ c old-fashioned oats
1½ tsp brown sugar

For the filling:
2 eggs, room temperature
1 egg white, room temperature
3 tsp cornstarch
3 Tbsp confectioners' sugar, + ¼ c
1 can (12 oz) fat-free evaporated milk
1 c fat-free milk
1 Tbsp coconut extract
¼ tsp cream of tartar
2 Tbsp flaked coconut

1. PREHEAT the oven to 350°F. Coat a 9" quiche or pie dish with cooking spray.
2. PLACE the oats in a blender or food processor. Pulse to a coarse powder. Add the brown sugar and pulse to combine. Scatter the oat mixture into the prepared dish. Bake for 5 minutes, or until toasted. Remove and set aside.
3. SEPARATE the eggs, putting the whites into the bowl of an electric mixer and the yolks in a small bowl. Set aside.
4. COMBINE the cornstarch and 3 Tbsp of the sugar in a saucepan. Whisk to blend. Gradually add the milks, whisking constantly until smooth. Add the reserved egg yolks and whisk until smooth.
5. PLACE over medium-high heat and cook, stirring constantly, for 5 minutes, or until the mixture bubbles and thickens. Remove from the heat and stir in the coconut extract. Set aside.
6. ADD the cream of tartar to the reserved egg whites. Beat on low speed for 1 minute to loosen the whites. Increase the speed to high and beat for 3 to 4 minutes, reducing the speed occasionally to gradually add the remaining ¼ cup sugar. Beat until the whites hold peaks.
7. POUR the custard into the reserved pie dish. Dollop on the meringue and spread lightly to reach the sides of the dish and cover the custard completely. Sprinkle with the coconut.
8. BAKE for 15 minutes, or until the meringue is evenly browned. Remove to cool completely. Refrigerate for at least 8 hours before cutting.

NUTRITION (per serving) 124 cal, 7 g pro, 20 g carb, 14 g sugar, 0.5 g fiber, 2 g fat, 1 g sat fat, 89 mg sodium