Macadamia Coconut Tart - cooking recipe

Ingredients

tart pastry for 9-inch tart shell
1/2 c. unsalted butter
1/2 c. heavy cream
1 c. Macadamia nuts, coarsely chopped
3 Tbsp. bourbon or rum
3/4 c. sugar
2 tsp. freshly grated lemon zest
1/2 c. coconut, lightly toasted
1 tsp. vanilla extract

Preparation

Preheat oven to 425\u00b0.
Roll out the pastry and use to line a 9-inch tart pan or individual tart pans. Bake the crust partially, until the pastry looks dry but is still very pale. Cool completely before filling. Reduce the temperature to 350\u00b0.