Coconut Cream Tart with Macadamia Nut Crust

Preheat oven to 350 °F. In a baking pan toast nuts in one layer in middle of oven until golden, about 10 minutes, and cool. Finely chop 2/3 cup nuts. Coarsely chop remaining 2/3 cup nuts and reserve. Cut butter into pieces. In a bowl with a pastry blender or in a food processor blend or pulse together finely chopped nuts, flour, sugar, and butter until mixture resembles coarse meal. Add yolks and blend dough until it begins to come together but is still crumbly. Press dough in bottom and up side of an 11-inch tart pan with a removable bottom. Chill crust 30 minutes. Preheat oven to 375 °F. Bake crust in middle of oven until golden, about 25 minutes, and transfer to a rack to cool completely.