Coconut Cream Tarts With Macadamia Nut Crusts Recipe

Name: Coconut Cream Tarts With Macadamia Nut Crusts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Combine 1/3 cup all-purpose flour and3/4 cup sugar, stirring well; stir in eggs.
2
Cook milk in a heavy saucepan over medium heat until hot. Gradually stir about one-fourth of hot milk into egg mixture; add to remaining hot milk, stirring constantly. Cook over medium-high heat, stirring constantly, 5 to 6 minutes or until thickened. Remove from heat; stir in vanilla and 1 cup coconut. Cover and chill 3 hours.
3
Bake remaining 1/2 cup coconut in a shallow pan at 350u00b0, stirring occasionally, 5 to 6 minutes or until toasted; set aside.
4
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.
5
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.
6
Bake on jellyroll pan at 375u00b0 for 15 to 20 minutes or until golden. Cool in tart pans 5 minutes; remove from pans, and cool completely on a wire rack.
7
Spoon coconut mixture into tart shells.
8
Beat whipping cream and 3 tablespoons sugar until soft peaks form; dollop or pipe onto tarts. Sprinkle with toasted coconut; chill.

1237

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/3 cup all-purpose flour, 3/4 cup sugar, 4 large eggs, 2 cups milk, and more.

Yes, Coconut Cream Tarts With Macadamia Nut Crusts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Cream Tarts With Macadamia Nut Crusts

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