#MEwx Warm, some clouds and toasted coconut cream tart

Good morning Augusta

The Red Sox beat the Cleveland Indians yesterday afternoon 5-1. We're 64 and 59.

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

This morning we have partly sunny skies with highs in the upper 70s. Light and variable winds.

Tonight we'll have partly cloudy conditions with lows in the upper 50s. Light and variable winds.

The readings from my weather instruments are:

Our outdoor temperature is 63.9°F, the humidity is 69% and the Dew Point is 53.6°F.

The wind direction is East Southeast between 1.8 MPH and 3.0 MPH. 

The Relative pressure is 29.98, the Absolute pressure is 29.78 and rising with a weather graphic indicating sun.

Visibility is 10.0 Miles / 16.1 Kilometers with scattered clouds to 7,000 ft / 2,133 m.

The UV rating is 1 out of 16, Sunrise is 5:41 AM, Sunset is 7:44 PM, Moonrise is 8:11 PM,  Moonset is 5:39 AM  and tonight we have a full moon.

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

The RAW METAR reading from Augusta's airport is:

METAR KAUG 151053Z AUTO 35003KT 10SM SCT070 16/12 A3004 RMK AO2 SLP172 T01610122

Try a Tart for a dessert change tonight.

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