#MEwx Colder, sunny and a Toasted Coconut Cream Tart recipe

Good morning Augusta

This morning we have mostly sunny skies and colder temps with highs in the upper 30s. Northwest winds 15 to 20 mph with gusts up to 35 mph.

Tonight it will be clear with lows around 20°F. West winds 15 to 20 mph with gusts up to 30 mph this evening, becoming light and variable.

The readings from my weather instruments are:

The outdoor temperature is 34.2°F, the humidity is 48% and the Dew Point is 16.5°F.

The wind direction is West between 0.0 MPH and 0.2 MPH with a Wind chill of  34.2°F.

The Relative pressure is 29.72, the Absolute pressure is 29.52 and rising with a weather graphic indicating sun.

Visibility is 10.0 miles / 16.1 Kilometers with clear skies.

The UV rating is 1 out of 16, Sunrise is 6:20 A.M., Sunset is 7:06 P.M., Moonrise is 5:03 A.M., Moonset is 3:26 P.M. and the moon phase is Waning Crescent.

Augusta's RAW METAR readings are:

METAR KAUG 011053Z AUTO 29015G24KT 10SM CLR M01/M08 A2977 RMK AO2 SLP083 T10061078

We had 0.10 inches of rain here over the past 24 hours.

Now this Tart is to die for! You'll love it!

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