1 dozen

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

How to Make It

Step 1

Stir together 1/3 cup flour and 3/4 cup sugar; whisk in eggs.

Step 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.

Step 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.

Step 4

Bake remaining 1/2 cup coconut in a shallow pan at 350°, stirring occasionally, 5 to 6 minutes or until toasted; set aside.

Step 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.

Step 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.

Step 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.

Step 8

Spoon coconut custard mixture into tart shells.

Step 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.

Ratings & Reviews

MamaMe's Review

May 09, 2014

mcartwright's Review

December 23, 2012
I made these for a party and everyone thought they were amazing. They were super easy to make and I have made them again with the same results. I am going to try and change up the crust just slightly with some chocolate chips instead of macadamia nuts and maybe a slight bit of vanilla.

mominstl's Review

April 07, 2012
This recipe was terrible. The recipe said to cook the custard for 5-6 minutes. After 45 seconds, mine looked ready. Unfortunately, I assumed that couldn't be correct and cooked it for another minute turning it into a globby mess. The crust was the worst part though. It needed tons more sugar and lacked all flavor except flour. What a waste of $13 worth of macadamia nuts.

vbgirl's Review

April 05, 2010
This was a good recipe, and so cute! They looked beautiful. However, I would agree with another reviewer that the crust needed a hint of sweetness. It was good with the combination of flavors, but didnt stand too well on its own. I thought the coconut filling was good and easy. I added more coconut than it called for because I wanted a strong coconut flavor. Also, instead of macadamia nuts, I substituted pecans. Yum! They are impressive looking everyone really enjoyed them. I would definitely make them again.

valerielee123's Review

April 03, 2010
I was disappointed and they are very time consuming to make. These little tarts have a creamy, sweet custard filling, but I thought it was missing good coconut flavor and the crust lacks flavor as well. I like the concept and may make them again, but with a few adjustments to the recipe like replacing half of the milk with coconut milk and instead of adding two tablespoons of water to the dough, I'll use vanilla.