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Macadamia Coconut Cream Tart

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
  • Total Time
    Prep: 40 min. Bake: 20 min. + chilling
  • Makes
    12 servings


  • 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
  • 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 sweetened shredded coconut, toasted
  • 2/3 cup macadamia nuts, toasted and coarsely chopped


  • 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.
Editor's Note: Reduced-fat coconut milk is not recommended for this recipe.
Nutrition Facts
1 slice: 495 calories, 38g fat (20g saturated fat), 184mg cholesterol, 129mg sodium, 34g carbohydrate (18g sugars, 2g fiber), 6g protein.

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