Coconut Cream Tarts with Macadamia Nut Crusts

The crisp, sturdy crust perfectly complements the creamy custard in these stellar tarts.

Yield: 1 dozen
Recipe from Southern Living

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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

Preparation

  1. Stir together 1/3 cup flour and 3/4 cup sugar; whisk in eggs.
  2. 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.
  3. 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.
  4. Bake remaining 1/2 cup coconut in a shallow pan at 350°, stirring occasionally, 5 to 6 minutes or until toasted; set aside.
  5. 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.
  6. 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.
  7. 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.
  8. Spoon coconut custard mixture into tart shells.
  9. 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.
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