Kilauea Point Lighthouse Kauai Hawaii

½ c. sugar
½ c. butter
1 tsp. vanilla
2 eggs
2 ½ c. flour
2 tsp. double-acting baking powder
½ tsp. salt

Cream butter and sugar together.  Beat in remaining ingredients.  Chill the dough 3 to 4 hours.  Grease 11” diameter tart pan with false bottom.  Roll out dough 3/8” thick and fit into tart pan.  Bake at 375 degrees F. 7 to 12 minutes until just starting to brown.  Cool before filling. (Additional dough scraps can be sprinkled with cinnamon sugar and baked as cookies for same temperature and time.)

2/3 c. sugar
3 T. cornstarch
½ tsp. salt
3 c. milk
3 egg yolks, slightly beaten
1 T. butter
1 ½ tsp. vanilla
¾ c. moist shredded coconut

Mix sugar, cornstarch and salt in a saucepan.  Gradually stir in milk.  Cook over medium heat, stirring constantly, until mixture thickens and boils.  Boil 1 min.  Remove from heat.  Gradually stir at least half of hot mixture into egg yolks.  Then blend into hot mixture in saucepan.  Boil 1 min. more, stirring constantly.  Remove from heat.  Blend in butter, vanilla and coconut.  Pour immediately into baked tart shell. Chill.

Lilikoi Filling

½ c. lilikoi (passion fruit) juice
1 T. cornstarch
6 T. butter, cut in pieces
¾ c. granulated sugar
3 egg yolks

Mix lilikoi juice and cornstarch in medium saucepan.  Mix in butter and sugar and bring to a boil over medium heat.  Boil for one minute, stirring constantly.  In small bowl, beat egg yolks until smooth.  Whisk a small amount of hot lilikoi mixture into eggs, then pour egg mixture into the sauce pan, whisking rapidly.  Reduce heat to low; cook, whisking constantly, 5 minutes or until thick.  (Do not boil.)  Pour mixture into medium bowl and cover surface directly with plastic wrap to prevent skin forming.  Cool to room temperature, then chill in refrigerator at least three hours.  Spread over coconut filling.  Sprinkle toasted coconut (below) over surface.  Refrigerate, loosely covered, until ready to serve.

½ c. sweetened shredded coconut

Toast shredded coconut in 300 degree F. oven until golden brown, about 12 minutes. 

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