Coconut Cream Tarts With Macadamia Nut Crusts |
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Prep Time: 0 Minutes Cook Time: 32 Minutes |
Ready In: 32 Minutes Servings: 12 |
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From the folks at myrecipes, they say that the crisp sturdy crusts perfectly complement the creamy custard in these tarts. Originally seen in Southern Living, December 1997. Cook time does not include chill/freeze time. 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. Stir together 1/3 cup flour and 3/4 cup sugar.
2. Whisk in eggs.
3. Cook milk in a heavy saucepan over medium heat until hot.
4. Gradually whisk about 1/4 of hot milk into egg mixture.
5. Add egg mixture into remaining hot milk, whisking constantly.
6. Cook over medium high heat, whisking constantly, 5 to 6 minutes OR until thickened.
7. Remove from heat.
8. Stir in vanilla and 1 cup of coconut.
9. Cover and chill 3 hours.
10. Preheat oven to 375 degrees F.
11. Bake remaining 1/2 cup coconut in a shallow pan at 350 degrees F, stirring occasionally for 5 to 6 minutes OR until toasted.
12. Set aside.
13. Pulse 2 1/2 cups flour and butter in food processor until crumbly.
14. Add 2 tablespoons water and pulse 30 seconds OR until dough forms a ball.
15. Turn out onto lightly floured surface.
16. Knead in nuts.
17. Divide dough into 12 equal portions.
18. Press each portion into a 3 to 4 tart pan.
19. Prick bottom with a fork.
20. Place tart pan on a jelly roll pan.
21. Cover and freeze 30 minutes.
22. Bake tarts on jelly roll pan for 15 to 20 minutes OR until golden.
23. Cool in tart pans 5 minutes and cool completely on wire rack.
24. Spoon coconut custard mixture into tart shells.
25. Beat whipping cream and 3 tablespoons sugar at high speed with an electric mixer until soft peaks form.
26. Dollop OR pipe onto tarts.
27. Sprinkle with toasted coconut.
28. Chill until serving.
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