INGREDIENTS

INSTRUCTIONS

To prepare the crust, butter a 12-inch flan pan with a removable
bottom and set aside. Put the flour, butter, and shortening in a
medium bowl. Using your fingertips, mix the shortening and butter  with
the flour to form a coarse meal. Stir in the salt, and drizzle  about
half of the water into the flour mixture. Stir the mixture with  a
fork. Drizzle in additional water until the dough comes together.  Form
the dough into a ball, cover it in plastic wrap, and set it  aside at
room temperature for 15 to 30 minutes. Preheat the oven to  350
degrees. Unwrap the dough and place it on a well-floured work  surface.
Roll the dough out to a 12-inch circle about 1/4 inch thick.  Carefully
place the dough in the prepared pan and bake in the oven  for about 10
minutes, or just until the dough starts to set. Remove  the crust from
the oven and set aside to cool. (Do not turn off the  oven.)  To
prepare the filling, put the coconut and macadamia nuts in the  bottom
of the cooled tart shell. Put the sugar and water in a medium  saute
pan and cook over high heat, without stirring, until the sugar  starts
to brown. When the sugar begins to brown, slowly add the  cream,
stirring to incorporate. Cook until the cream turns golden,  about 5
minutes. Remove the pan from the heat and set aside until the  caramel
is completely cool. Whisk the egg into the caramel and pour  the
mixture over the coconut and nuts in the crust. Place the tart in  the
oven and bake for 20 to 25 minutes, or until the caramel is set.
Remove from the oven and let cool before slicing.  Slice and serve
warm, or refrigerate and serve chilled.  Converted by MC_Buster.  Per
serving: 441 Calories (kcal); 34g Total Fat; (67% calories from  fat);
4g Protein; 32g Carbohydrate; 60mg Cholesterol; 105mg Sodium  Food
Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6  1/2
Fat; 1 Other Carbohydrates  Converted by MM_Buster v2.0n.

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