#MEwx Sun, cool temps and Toasted Coconut Cream Tarts
I've put up a Ambient WS 5000 weather station where you can view real time weather readings online here.
This morning we have sunny skies with highs in the upper 40s. Winds are light and variable.
Tonight we'll have mostly clear conditions with lows in the mid 30s. Winds will be Southwest around 10 mph gusting to 20 mph.
We didn't receive any rain here over the past 24 hours.
The wind is East Northeast between 1.1 MPH and 3.6 MPH.
The Relative pressure is 30.41, the Absolute pressure is 29.94 and rising with a weather graphic indicating sun and a few clouds.
The outdoor temperature is 29.6°F, the dew point is 24.9°F, the wind chill is 29.6°F and the humidity is 82%.
Visibility is 10.0 miles / 16.1 kilometers with clouds and sun.
The UV index is 1 placing the average person at low risk, the solar radiation reading is 54.6W/m2, the moon is a FULL MOON and is 98.8% illuminated. Sunrise is 6:28 AM, sunset is 4:20 PM, moonrise is 4:57 PM, Moonset is 7:47 AM and we'll have 9 hours 52 minutes of daylight today.
We're currently in a FULL MOON (Beaver Moon), and our next Full Moon is on December 7 (Cold Moon), with our next new moon being on November 23.
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
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