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Macadamia Coconut Cream Tart Recipe

Get the flavors of Hawaii with this fabulous dessert. Coconut and rum combined with the silky texture, make with just superb.—Tonya Burkhard, Davis, Illinois

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Macadamia Coconut Cream Tart Recipe

Prep: 40 min. Bake: 20 min. + chilling

Yield: 12 Servings

40 20 60

Ingredients

1-1/2 cups all-purpose flour
1/4 cup sugar
1/2 cup cold butter
2/3 cup macadamia nuts, toasted and finely chopped
2 egg yolks
FILLING:
1-1/2 teaspoons unflavored gelatin
2 tablespoons dark rum
1 can (13.66 ounces) coconut milk
2/3 cup sugar
1/4 cup 2% milk
8 egg yolks, beaten
1 cup heavy whipping cream, whipped
3/4 cup flaked coconut, toasted
2/3 cup macadamia nuts, toasted and coarsely chopped

Directions

In a small bowl, combine flour and sugar. Cut in butter until crumbly. Stir in nuts. Stir in egg yolks just until combined.
Press onto the bottom and up the sides of a greased 11-in. fluted tart pan with removable bottom. Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack.
In a small bowl, sprinkle gelatin over rum; set aside. In a large heavy saucepan, heat coconut milk, sugar and milk until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, whisking constantly.
Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Remove from the heat; whisk in gelatin mixture until blended. Quickly transfer to a bowl; place bowl in ice water and stir for 2 minutes. Cover and refrigerate for 30 minutes, stirring once.
Fold in whipped cream. Spoon into crust. Sprinkle with coconut and nuts. Cover and refrigerate overnight. Yield: 12 servings.

Editor's Note: Reduced-fat coconut milk is not recommended for this recipe.

Nutritional Facts 1 slice equals 495 calories, 38 g fat (20 g saturated fat), 184 mg cholesterol, 129 mg sodium, 34 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Macadamia Coconut Cream Tart in The Taste of Home Cookbook , p73