Macadamia Coconut Cream Tart Recipes

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MACADAMIA COCONUT TART



Macadamia Coconut Tart image

Categories     Egg     Dessert     Bake     Thanksgiving     Kid-Friendly     Coconut     Macadamia Nut     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 to 10 servings

Number Of Ingredients 10

pastry dough for a single-crust pie
3 large eggs
1 1/4 cups packed light brown sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
1/2 stick (1/4 cup) unsalted butter, melted and cooled slightly
1 1/2 cups dry-roasted macadamia nuts (7 ounces), toasted and coarsely chopped
1 cup sweetened flaked coconut (2 3/4 ounces)
Special Equipment
a 10-inch fluted tart pan (1 inch deep) with a removable bottom; pie weights or raw rice

Steps:

  • Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into tart pan and trim edges. Chill shell until firm, about 30 minutes.
  • Put oven rack in middle position and preheat oven to 375°F.
  • Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. 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 to 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, 25 to 30 minutes. Cool in pan on a rack 30 minutes, then remove side of pan and cool tart to room temperature, 1 1/2 to 2 hours more.

CARAMEL MACADAMIA NUT TART



Caramel Macadamia Nut Tart image

Categories     Candy     Nut     Dessert     Bake     Raw     Pastry     Boil

Yield serves 12

Number Of Ingredients 16

CHOCOLATE CRUST
1/2 cup unsalted butter, melted
1/3 cup light agave nectar
1 large egg
1 teaspoon vanilla extract
Pinch of sea salt
1/3 cup plus 1 tablespoon unsweetened cocoa powder
1/2 cup sprouted spelt flour or whole wheat pastry flour
FILLING
1/2 cup unsalted butter
2 cups amber agave nectar
1/4 teaspoon sea salt
1/2 cup light cream
3 cups whole raw macadamia nuts
1 teaspoon vanilla extract
Sinfully Rich Vanilla Bean Ice Cream (page 82) or Agave Nectar Whipped Cream (page 113), for garnish (optional)

Steps:

  • Preheat the oven to 325°F. Line the bottom of a 10-inch removable bottom tart pan with a circle of parchment paper.
  • In an electric mixer, beat together all the crust ingredients until smooth and creamy. Pour the batter into the prepared tart pan and bake for 15 minutes, or until the crust is set.
  • For the filling, combine the butter, agave nectar, and salt in a saucepan. Bring to a boil. The mixture should reach 250°F on a candy thermometer. Remove from the heat and stir in the cream, nuts, and vanilla extract. Pour into the prebaked crust and return to the oven for 15 to 20 minutes, until golden and bubbly.
  • Important note: place the tart pan on a baking sheet before placing in the oven. This will prevent the caramel from dripping inside your oven and make it easier to remove the hot tart from the oven.
  • Cool the tart to room temperature, then refrigerate for 4 or more hours. It will look a bit gooey at first, but the caramel hardens when refrigerated. When the tart has set, carefully cut out wedges, remembering to peel off the parchment paper. This tart is difficult to remove as a whole from the pan because of the hardened caramel topping, so you'll need to cut it into individual pieces to serve. Serve warm with vanilla ice cream or whipped cream.

HAWAIIAN CHOCOLATE MACADAMIA NUT TART



Hawaiian Chocolate Macadamia Nut Tart image

The niu (coconut) really adds to this easy, modern, Hawaiian desert. This is frequently served in lieu of pecan pie during the holidays. It can be served warm with vanilla ice cream or cold with whipping cream, and can be made a day in advance of your Hawaiian feast!

Provided by BRANDY20001

Categories     Desserts     Pies     Tarts

Time 1h8m

Yield 10

Number Of Ingredients 9

1 ¼ cups macadamia nut pieces
1 cup unsweetened coconut flakes
2 (9 inch) refrigerated pie crusts
1 ½ cups semi-sweet chocolate chips
3 eggs, slightly beaten
2 teaspoons vanilla extract
1 cup light corn syrup
1 cup white sugar
3 tablespoons margarine or butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Toast macadamia nut pieces, and coconut flakes in separate pans in the preheated oven until golden brown, about 8 minutes. Remove to cool.
  • Press one of the pie crusts onto the bottom of a 12 to 14-inch fluted tart pan. Cut the remaining pie crust into strips, and use it to fill in the edges of the tart pan, ensuring that the crust is completely sealed. Gently press the chocolate chips into the pie crust, and set aside.
  • In a large bowl, whisk together the eggs, vanilla, and corn syrup until smooth. Stir in the sugar, margarine, macadamia nuts, and coconut flakes. Pour over pie crust.
  • Bake in preheated oven until a knife inserted halfway between the center and the edge of the crust comes out clean, 50 to 55 minutes. Cool completely on a wire rack.

Nutrition Facts : Calories 706.9 calories, Carbohydrate 82.3 g, Cholesterol 55.8 mg, Fat 42.9 g, Fiber 5.8 g, Protein 7.2 g, SaturatedFat 15.8 g, Sodium 272.7 mg, Sugar 44.3 g

COCONUT CREAM TART WITH MACADAMIA NUT CRUST



Coconut Cream Tart with Macadamia Nut Crust image

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

1 1/3 cups salted macadamia nuts (about 7 ounces)
1 stick (1/2 cup) cold unsalted butter
1 1/2 cups all-purpose flour
1/4 cup sugar
2 large egg yolks
For filling
1 1/2 teaspoons unflavored gelatin
2 tablespoons dark rum
8 large egg yolks
1/2 cup plus 2 tablespoons sugar
2 cups well-stirred canned unsweetened coconut milk
1 cup well-chilled heavy cream
3/4 cup sweetened flaked coconut

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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