Macadamia-Coconut Tart

• 1/2 c. unsalted butter
• 3/4 c. sugar
• 1/2 c. heavy cream
• 2 tsp. grated lemon zest
• 1 c. coarsely chopped Macadamia nuts
• 1/2 c. lightly toasted grated coconut
• 3 Tbsp. bourbon or rum
• 1 tsp. vanilla extract
• 1 (10-inch) prepared tart shell

1. Over moderate heat, melt butter in medium saucepan.
2. Add sugar and bring to a boil; boil 2 minutes, stirring constantly.
3. Remove from heat and stir in heavy cream, lemon zest, nuts and coconut. Bring mixture back to a boil.
4. Remove from heat and stir in bourbon or rum and vanilla extract.
5. Pour into prepared tart shell and bake at 350u0b0 for 30 minutes or until the filling is bubbly, thick and golden brown.
6. Cool for 5 minutes, remove from pan. Serve with fresh whipped cream.

unsalted butter, sugar, heavy cream, lemon zest, nuts, coconut, bourbon, vanilla extract, shell

Taken from www.cookbooks.com/Recipe-Details.aspx?id=406107 (may not work)