Coconut Cream Tarts with Macadamia Nut Crusts

Ingredients

• 1.5 cups coconut or divided flaked
• 4 large eggs 
• 0.3 cup flour all-purpose
• 2.5 cups flour all-purpose
• 1.5 cups macadamia nuts chopped
• 0.8 cup butter cold
• 2 cups milk 
• 0.8 cup sugar 
• 3 tablespoons sugar 
• 1 tablespoon vanilla extract 
• 2 tablespoons water 
• 1 cup whipping cream 

Equipment

• food processor
• frying pan
• sauce pan
• oven
• whisk
• wire rack
• hand mixer
• tart form

Directions

1. Stir together 1/3 cup flour and 3/4 cup sugar; whisk in eggs.
2. 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.
3. Cook over medium-high heat, whisking constantly, 5 to 6 minutes or until thickened.
4. Remove from heat; stir in vanilla and 1 cup coconut. Cover and chill 3 hours.
5. Bake remaining 1/2 cup coconut in a shallow pan at 350, stirring occasionally, 5 to 6 minutes or until toasted; set aside.
6. Pulse 2 1/2 cups flour and butter in a food processor until crumbly.
7. Add 2 tablespoons water, and pulse 30 seconds or until dough forms a ball. Turn out onto a lightly floured surface; knead in nuts.
8. 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.
9. Bake on jellyroll pan at 375 for 15 to 20 minutes or until golden. Cool in tart pans 5 minutes; remove from pans, and cool completely on a wire rack.
10. Spoon coconut custard mixture into tart shells.
11. Beat whipping cream and 3 tablespoons sugar at high speed with an electric mixer until soft peaks form; dollop or pipe onto tarts.
12. Sprinkle with toasted coconut; chill.