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Coconut Cream Tarts with Macadamia Crust




List of Ingredients



• 1/3 cup flour
  
• 3/4 cup sugar
  
• 4 large eggs
  
• 2 cups milk
  
• 1 T vanilla
  
• 1 1/2 cups flaked coconut, divided
  
• 2 1/2 cups flour
  
• 3/4 cup cold butter, cut up
  
• 2 T water
  
• 1 1/2 cups macademia nuts, chopped
  
• 1 cup whipping cream
  
• 3 T sugar
  






Instructions



1. Combine 1/3 cup flour and 3/4 cup sugar, stirring well; stir in eggs.
   
2. Cook milk in heavy saucepan over medium heat until hot. Gradually stir about 1/4 of hot milk into egg mixture; add to remaining hot milk, stirring constantly. Cook over medium high heat, stirring constantly, 5 to 6 minutes or until thick. Remove from heat; stir in vanilla and 1 cup coconut. Cover and chill 3 hours.
   
3. Bake remaining 1/2 cup coconut in shallow pan at 350 degrees, stirring occasionally, 5 to 6 minutes until toasted; set aside.
   
4. Pulse 2 1/2 cups flour and butter in food processor until crumbly. Add 2 T water, and pulse 30 seconds until dough forms ball. turn out onto lightly floured surface; knead in nuts. Divide dough into 12 equal portions; press each portion into 3" to 4" tart pan. Prick bottoms with fork, and place on 15" x 10" jellyroll pan. Cover and freeze 30 minutes. Bake on jellyroll pan at 375 degrees for 15 to 20 minutes or until golden. Cool in tart pans 5 minutes; remove from pans, and cool completely on wire rack.
   
5. Spoon coconut mixture into tart shells. Beat whipping cream and 3T sugar until soft peaks form; dollop or pipe onto tarts. Sprinkle with toasted coconut; chill.
   






Final Comments


Yield: 1 doze