Macadamia Coconut Tart

[vegelady]

     Ingredients:


     Pastry for a single crust pie
     3 eggs
     1 1/4 cup light brown sugar, packed
     1/2 tsp vanilla
     1/4 tsp salt
     1/4 cup unsalted butter, melted and cooled slightly
     1 1/2 cup dry-roasted macadamia nuts, toasted and coarsley chopped
     1 cup sweetened flaked coconut



     Directions:


     1. Roll out pie dough to fit into a 10" fluted tart pan. Chill shell until firm about 30 minutes.

     2. Bake at 375 degrees on center rack in oven.

     3. Lightly prick bottom of pie shell with a fork, then line with foil and fill with pie weights or raw rice.
        Bake until side is set and edge is pale golden, about 20 min. Carefully remove foil and weights and bake
        shell until deep golden, 10 to 15 minutes more.

     4. Whisk together eggs, brown sugar, vanilla and salt until combined, then whisk in melted butter, nuts and
         coconut. Pour filling into tart shell and bake until set in center, 25 to 30 min.
         Cool in pan on rack 30 minutes, then remove side of pan and cool tart to room temp, 1 1/2 to 2 hours
         more.
   
     5. May be baked in regular pie pan if desired.