Coconut Cream Tarts With Macadamia Nut Crusts

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

Directions

1. 1

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

2. 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. 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. 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. 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. 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. 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. 8

   Spoon coconut custard mixture into tart shells.

9. 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.