Coconut Cream Tarts with Macadamia Nut Crusts

Southern Living
Coconut Cream Tarts with Macadamia Nut CrustsRecipe
The crisp, sturdy crust perfectly complements the creamy custard in these stellar tarts.
1 dozen


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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.

Created date

October 2003