Coconut Cream Tarts with Macadamia Nut Crusts

Coconut Cream Tarts with Macadamia Nut Crusts Recipe
The crisp, sturdy crust perfectly complements the creamy custard in these stellar tarts.

Good, solid recipe


1 dozen

Recipe from

Southern Living


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.


December 1997
My Notes

Only you will be able to view, print, and edit this note.

Add Note