Coconut Cream Tarts With Macadamia Nut Crusts Recipe

How to make it

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• 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 1/4 of hot milk into egg mixture.
• Add egg mixture into 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 of coconut.
• Cover and chill 3 hours.
• Preheat oven to 375 degrees F.
• Bake remaining 1/2 cup coconut in a shallow pan at 350 degrees F, stirring occasionally for 5 to 6 minutes OR until toasted.
• Set aside.
• Pulse 2 1/2 cups flour and butter in food processor until crumbly.
• Add 2 tablespoons water and pulse 30 seconds OR until dough forms a ball.
• Turn out onto lightly floured surface.
• Knead in nuts.
• Divide dough into 12 equal portions.
• Press each portion into a 3 to 4" tart pan.
• Prick bottom with a fork.
• Place tart pan on a jelly roll pan.
• Cover and freeze 30 minutes.
• Bake tarts on jelly roll pan for 15 to 20 minutes OR until golden.
• Cool in tart pans 5 minutes and cool completely on 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 until serving.