Coconut Cream Tarts with Macadamia Nut Crusts

Name: Coconut Cream Tarts with Macadamia Nut Crusts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 355 milliliters flaked coconut, divided; 4 larges eggs; 79 milliliters all-purpose flour; 591 milliliters all-purpose flour; 355 milliliters macadamia nuts, chopped; 177 milliliters cold butter or margarine, cut up; 473 milliliters milk; 177 milliliters sugar; 3 Tbsps sugar; 1 Tbsp vanilla extract; 2 Tbsps water; 237 milliliters whipping cream

Coconut Cream Tarts with Macadami Head to the store and pick up vanillan extract, sugar, macadamia nuts, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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

Ingredients you will need

All Purpose Flour

Sugar

Egg

Equipment you will use

Whisk

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.

Ingredients you will need

Milk

Egg

Equipment you will use

Whisk

Sauce Pan

Cook over medium-high heat, whisking constantly, 5 to 6 minutes or until thickened.

Equipment you will use

Whisk

Remove from heat; stir in vanilla and 1 cup coconut. Cover and chill 3 hours.

Ingredients you will need

Coconut

Vanilla

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

Ingredients you will need

Coconut

Equipment you will use

Oven

Frying Pan

Pulse 2 1/2 cups flour and butter in a food processor until crumbly.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Food Processor

Add 2 tablespoons water, and pulse 30 seconds or until dough forms a ball. Turn out onto a lightly floured surface; knead in nuts.

Ingredients you will need

Dough

Water

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.

Ingredients you will need

Dough

Equipment you will use

Tart Form