#MEwx Warm temps, sun and Toasted Coconut Cream Tart

Good Morning Augusta

This morning we have mostly sunny skies with highs in the lower 50s. Winds are light and variable, becoming south around 10 mph gusting to 20 mph this afternoon.

Tonight we'll have mostly clear conditions during evening hours, then becoming partly cloudy. Areas of fog after midnight. Lows in the upper 30s with south winds around 10 mph.

The readings from my weather instruments are:

Our outdoor temperature is 29.1°F, the humidity is 54% the Dew point is 14.5°F with a wind chill of 29.1°F.

The wind direction is northwest between 0.0 MPH and 0.3 MPH.

The Relative pressure is 30.30, the Absolute pressure is 30.10 and rising with a weather graphic indicating sun.

If you want to see real-time instrument readings from my personal weather station in my North field click Here. That will take you directly to my weather station.

Visibility is 10.0 miles / 16.1 kilometers with bright sun outside.

The UV rating is 1 out of 16, The moon is  95.7% illuminated, the moon phase is Waning Gibbous, Sunrise is 6:23 am↑ 84° East, sunset is 7:04 pm↑ 277° West, Moonrise is 9:41 pm↑ 109° East, Moonset is 7:37 am↑ 256° West and we'll have 12 ours 41 minutes of daylight today.

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

How about a Tart for dessert today?

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