Coconut Cream Pie with Macadamia Nut Crust

Combine 600ml of heavy cream and the scraped vanilla seeds in a medium saucepan.

Mix 200g sugar and 32g cornstarch in a small bowl until uniform.

Whisk 5 egg yolks with the remaining 120ml of heavy cream in a separate bowl.

Heat the cream and vanilla mixture over medium heat until it reaches a near-boil.

Whisk the sugar and cornstarch mixture into the egg yolks, then temper by slowly whisking in a few spoonfuls of the hot cream.

Pour the yolk mixture into the saucepan and stir constantly over medium-low heat until the custard thickens.

Transfer the pastry cream to a shallow container, cover with plastic wrap pressed directly onto the surface, and refrigerate for 1 hour.

Process the toasted macadamia nuts and flour in a food processor until the nuts are finely ground.

Cream the butter and 100g sugar in a stand mixer fitted with a paddle attachment.

Add 1 egg yolk to the butter mixture and mix until fully combined.

Incorporate the nut and flour mixture and salt into the butter, mixing until the dough is smooth.

Wrap the dough in plastic wrap and refrigerate for 1 hour.

Divide the dough in half and roll each portion into a 25cm (10-inch) disk between two sheets of plastic wrap.

Line two 23cm (9-inch) tart pans with the dough disks and freeze for 30 minutes until very firm.

Preheat the oven to 175°C (350°F).

Line the frozen crusts with parchment paper and pie weights, then bake for 15 minutes.

Remove the weights and parchment, then continue baking for 10 to 15 minutes until golden brown.

Allow the tart crusts to cool completely at room temperature.

Combine 480ml of the chilled pastry cream, 950ml heavy cream, and 100g sugar in a mixer bowl with a whisk attachment.

Whisk on high speed until soft peaks form.

Fold in the toasted coconut and whisk by hand until the mixture holds stiff peaks.

Spoon the coconut cream filling into the cooled tart shells and serve or chill.