MACADAMIA COCONUT TART

prepared pie crust

3 large eggs

1 1/4 C packed light brown sugar

1/2 t vanilla

1/4 t salt

1/2 stick unsalted butter, melted and cooled slightly

1 1/2 C dry roasted macadamia nuts, toasted and chopped

1 C sweetened, flaked coconut

Fit pie crust into tart pan and trim edges.  Chill crust until firm; about 30 minutes.  Put oven rack in middle position and preheat to 375 degrees.  Lightly prick bottom of shell all over with 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 minutes.  Carefully remove foil and weights and bake shell until deep golden; 10 -15 minutes more.  Leave oven on.  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; about 30 minutes.  Remove and cool to room temperature.