Sunday, March 29, 2009

Coconut Cream Tarts with Macadamia Nut Crusts

Coconut Cream Tarts with Macadamia Nut Crusts


  • 1/3  cup  all-purpose flour
  • 3/4  cup  sugar
  • 4  large eggs
  • 2  cups  milk
  • 1  tablespoon  vanilla extract
  • 1 1/2  cups  flaked coconut, divided
  • 2 1/2  cups  all-purpose flour
  • 3/4  cup  cold butter or margarine, cut up
  • 2  tablespoons  water
  • 1 1/2  cups  macadamia nuts, chopped
  • 1  cup  whipping cream
  • 3  tablespoons  sugar


Stir together 1/3 cup flour and 3/4 cup sugar; whisk in eggs.

Cook milk in a heavy saucepan over medium heat until hot. Gradually whisk about one-fourth of hot milk into egg mixture; add to remaining hot milk, whisking constantly.

Cook over medium-high heat, whisking constantly, 5 to 6 minutes or until thickened. Remove from heat; stir in vanilla and 1 cup coconut. Cover and chill 3 hours.

Bake remaining 1/2 cup coconut in a shallow pan at 350°, stirring occasionally, 5 to 6 minutes or until toasted; set aside.

Pulse 2 1/2 cups flour and butter in a food processor until crumbly. Add 2 tablespoons water, and pulse 30 seconds or until dough forms a ball. Turn out onto a lightly floured surface; knead in nuts.

Divide dough into 12 equal portions; press each portion into a(3- to 4-inch) tart pan. Prick bottoms with a fork, and place on a 15- x 10-inch jellyroll pan. Cover and freeze 30 minutes.

Bake on jellyroll pan at 375° for 15 to 20 minutes or until golden. Cool in tart pans 5 minutes; remove from pans, and cool completely on a wire rack.

Spoon coconut custard mixture into tart shells.

Beat whipping cream and 3 tablespoons sugar at high speed with an electric mixer until soft peaks form; dollop or pipe onto tarts. Sprinkle with toasted coconut; chill.

Southern Living, DECEMBER 1997

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