#MEwx rain on the way and a toasted coconut cream tart recipe

Good morning Augusta

The Boston Red Sox beat the Toronto Blue Jays last night 6-5 in 13 innings. We are now 25 and 23. Today's game is at 12:30.

A direct, real-time feed from my personal weather station is available for you here.

This morning we have mostly cloudy skies with scattered sprinkles this morning, then a slight chance of showers this afternoon. Highs in the mid 60s with light and variable winds, becoming

south around 10 mph this afternoon.

Tonight we'll have showers this evening and showers with a chance of thunderstorms after midnight. Locally heavy rainfall possible this evening. Lows around 50°F. Southeast winds around 10 mph, becoming east after midnight.

The readings from my weather instruments are:

The outdoor temperature is 50.0°F, the humidity is 71% and the Dew Point is 41.0°F.

The wind direction is West Southwest between 0.1 MPH and 0.3 MPH.

The Relative pressure is 30.14, the Absolute pressure is 29.94 and falling with a weather graphic indicating rain.

Visibility is 10.0 Miles / 16.1 Kilometers with overcast skies.

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

This one takes perhaps a bit more time than the recipe claims, but trust me, it's worth every minute to make.

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