Creamy Lime Tart in Macadamia Crust

Directions

• Step 1

  For Crust: HEAT oven to 375°F. Combine flour and brown sugar in medium bowl. Stir in butter with fork until evenly moistened. Stir in macadamias. Press evenly in 9-inch tart pan. Bake 10 minutes or until light brown. Cool completely on wire rack.

• Step 2

  *To toast nuts: Place nuts in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned. Remove from pan immediately to avoid over-browning.

• Step 3

  For Filling: COMBINE sugar and cornstarch in 2-quart saucepan. Whisk in cream and lime juice until smooth. Bring to a boil over medium-high heat stirring often. Boil 2 minutes, stirring constantly. Remove from heat. Stir in butter until melted. Cool to room temperature. Pour into crust.

• Step 4

  ** To toast coconut: Spread coconut on microwave-safe plate. Microwave on HIGH 30 seconds. Toss with fork. Repeat as needed. Remove from plate immediately to avoid over-browning.

• Step 5

  For Topping: BEAT cream, powdered sugar and vanilla in small bowl with electric mixer on high speed until soft peaks form. Garnish tart with whipped cream and coconut. Chill 2 hours.