Macadamia Nut Tart

FILLING
1 c Grated unsweetened coconut
2 c Macadamia nuts; chopped
1 c Sugar
1/4 c Water
1 1/4 c Heavy whipping cream
1 Egg; lightly beaten
1/2 ts Pure vanilla extract

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.