COCONUT CREAM TART WITH MACADAMIA NUT CRUST
Categories Milk/Cream Food Processor Egg Nut Dessert Bake Coconut Macadamia Nut Chill Gourmet Peanut Free Soy Free
Yield Serves 8 to 10
Number Of Ingredients 13
Steps:
- 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.
- Make filling:
- In a small bowl sprinkle gelatin over rum to soften 5 minutes. In a bowl whisk together yolks, sugar, and a pinch salt. In a large saucepan bring coconut milk to a boil and remove pan from heat. Gradually whisk half of coconut milk into yolk mixture and whisk back into pan with remaining coconut milk. Cook custard over moderate heat, whisking constantly, until thickened and a thermometer registers 170°F, about 12 minutes (do not let custard boil). Remove pan from heat and add gelatin mixture, whisking until gelatin is dissolved. Transfer custard to a bowl to cool and chill, stirring frequently, until thickened but not set, about 30 minutes.
- Beat cream until it just holds soft peaks and fold gently into custard. Pour filling into crust. Chill tart until filling is set, about 4 hours.
- Remove rim of pan and sprinkle tart with coconut and reserved nuts.
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Gavin Clymer
[email protected]I thought this tart was great! The coconut cream filling was smooth and creamy, and the macadamia nut crust was the perfect combination of crunchy and chewy.
Adriyan San
[email protected]This tart was just okay. The coconut cream filling was a bit bland and the macadamia nut crust was a bit too crumbly.
Ytg Billy
[email protected]I would not recommend this recipe. The tart was too sweet and the crust was too dry.
Muhammad Amir Javed
[email protected]This tart was a disaster! The crust was too crumbly and the filling was too runny. I followed the recipe exactly, but it just didn't turn out right.
Tanha Jannat
[email protected]I was a bit disappointed with this tart. The coconut cream filling was too sweet for my taste, and the macadamia nut crust was a bit dry. I wouldn't make this again.
itsuu kandy
[email protected]This tart was delicious! The coconut cream filling was perfectly balanced with the sweetness of the macadamia nuts. The crust was also very flaky and buttery. I would definitely recommend this recipe.
Frank Black
[email protected]I loved this tart! The coconut cream filling was light and fluffy, and the macadamia nut crust was buttery and flaky. I would definitely make this again.
Jay Larmond
[email protected]This tart was amazing! The coconut cream filling was so smooth and creamy, and the macadamia nut crust was the perfect combination of crunchy and chewy. I will definitely be making this again.
Malik Umaiz
[email protected]This tart was a bit too sweet for my taste, but it was still good. The coconut cream filling was smooth and creamy, and the macadamia nut crust was nice and crunchy. I would recommend this recipe to anyone who loves sweet desserts.
Jutt brand
[email protected]I wasn't sure how this tart would turn out, but I was pleasantly surprised! The coconut cream filling was light and fluffy, and the macadamia nut crust was buttery and flaky. I would definitely make this again.
Ssebaale Andrew
[email protected]I love this tart! The coconut cream filling is so smooth and creamy, and the macadamia nut crust is the perfect combination of crunchy and chewy. I've made it several times and it's always a hit.
Khalidat ishola
[email protected]This was a great recipe! The tart was easy to make and turned out beautifully. The coconut cream filling was creamy and smooth, and the macadamia nut crust was the perfect complement. I will definitely be making this again.
Yari Rojas
[email protected]This tart was delicious! The coconut cream filling was perfectly balanced with the sweetness of the macadamia nuts. The crust was also very flaky and buttery. I would definitely recommend this recipe to anyone who loves coconut cream pie.
Ronald Dodgen
[email protected]This tart was a bit more work than I expected, but it was worth it! The crust was a little crumbly, but the filling was smooth and creamy. The macadamia nuts added a nice touch of sweetness and crunch. Overall, I enjoyed this tart and would make it a
Forhad bin Rayhan
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of coconut, but I'm so glad I did! The coconut cream filling was surprisingly light and refreshing, and the macadamia nut crust added a nice crunch. I would definitely make this again
Kyra Mohammed
[email protected]This was my first time making a coconut cream tart and it turned out great! The recipe was easy to follow and the tart was absolutely delicious. The crust was flaky and buttery, and the filling was creamy and coconutty. I will definitely be making th
destroyer12 gaming
[email protected]I've made this tart several times now and it's always a hit! The combination of the coconut cream filling and the macadamia nut crust is just perfect. I love that it's not too sweet, so you can really enjoy the natural flavors of the coconut and maca
Emahle Michelle
[email protected]This coconut cream tart with macadamia nut crust was an absolute delight! The crust was perfectly crispy and buttery, while the coconut cream filling was smooth, creamy, and bursting with coconut flavor. The macadamia nuts added a nice textural contr