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1
Preheat oven to 350F.
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2
In a baking pan toast nuts in one layer in middle of oven until golden, about 10 minutes, and cool.
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3
Finely chop 2/3 cup nuts.
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4
Coarsely chop remaining 2/3 cup nuts and reserve.
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5
Cut butter into pieces.
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6
In a bowl with a pastry blender or in a food processor blend or pulse together finely chopped nuts, flour, sugar, and butter until mixture resembles coarse meal.
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7
Add yolks and blend dough until it begins to come together but is still crumbly.
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8
Press dough in bottom and up side of an 11-inch tart pan with a removable bottom.
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9
Chill crust 30 minutes.
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10
Preheat oven to 375F.
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11
Bake crust in middle of oven until golden, about 25 minutes, and transfer to a rack to cool completely.
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12
In a small bowl sprinkle gelatin over rum to soften 5 minutes.
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13
In a bowl whisk together yolks, sugar, and a pinch salt.
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14
In a large saucepan bring coconut milk to a boil and remove pan from heat.
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15
Gradually whisk half of coconut milk into yolk mixture and whisk back into pan with remaining coconut milk.
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16
Cook custard over moderate heat, whisking constantly, until thickened and a thermometer registers 170F, about 12 minutes (do not let custard boil).
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17
Remove pan from heat and add gelatin mixture, whisking until gelatin is dissolved.
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18
Transfer custard to a bowl to cool and chill, stirring frequently, until thickened but not set, about 30 minutes.
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19
Beat cream until it just holds soft peaks and fold gently into custard.
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20
Pour filling into crust.
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21
Chill tart until filling is set, about 4 hours.
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22
Remove rim of pan and sprinkle tart with coconut and reserved nuts.
