Recipe

Coconut Cream Tarts With Macadamia Nut Crusts Recipe

Add Step-by-Step Photos	Lacrenshaw / All my dishes 9 months ago From the folks at myrecipes, they say that the crisp sturdy crusts perfectly complement the creamy custard in these tarts. Originally seen in Southern Living, December 1997. Cook time does not include chill/freeze time. Prep:8m Cook:32m Servings:12	Lacrenshaw
	coconut macadamias

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Ingredients

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

Directions

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.

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Comments

chefelaine 9 months ago said:
YUMMMMMMM!! Sounds delish!! HIGH FIVE, Lorraine, and thank you, dear! :+D

lacrenshaw 9 months ago said:
They do sound lovely don't they, elaine. Thanks for your five, my friend.
Lorraine

juels 9 months ago said:
Saving this recipe! The filling here sounds divine!

lacrenshaw 9 months ago said:
Thank you so much, Julia! I love your confidence in my posts...
Lorraine

karlyn255 9 months ago said:
Great recipe

peetabear 9 months ago said:
Love the filling for this... yum... ^5

minitindel 8 months, 3 weeks ago said:
Oooooooo i love coconut,,,,,,,yummmmm for sure
five

tink

jolielives 1 month ago said:
YUmy.
I was looking for a crust recipe (there are 5 on GR) & came across this divine concoction. Have Bookmarked & 5ved it for a latter day.
Jo & Lee

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