Macadamia Coconut Tart Recipes

CHOCOLATE CARAMEL MACADAMIA COCONUT TART

Steps:

• 1. To toast coconut just place in non-stick pan sprayed with butter spray and heat over medium heat until it starts to turn light golden brown. I usually use sweetened coconut and toast a whole bag to have when I need it. It keeps well in freezer after toasting. I toast macadamia nuts on cookie sheet in my oven on toast selection. I remove them when they are done to stop toasting and place in small bowl
• 2. Preparation Mix instant expresso, vanilla extract and set aside. Place macaroons, melted butter, egg, vanilla extract with expresso, cocoa, heavy cream and toasted macadamia nuts, in food processor bowl pulse 5-6 times mixing well, add heavy cream pulse 3-4 times.
• 3. Take tart pan and spray with butter spray, spoon tart mixture into pan, press down evenly into pan place in preheated 375-degree oven. Bake for 12-15 minutes. Remove from oven to cool. About 20 minutes
• 4. Sauce In double boiler heat cream then add milk chocolate morsels stir till completely melted then remove from stovetop to cool. In skillet melt butter and sugar let melt down before you start stirring. When sauce turns caramel color and bubbly 1-tablespoon Madagascar vanilla extract, 1/2-cup heavy cream stir till mixed and smooth. This mixture gets very hot and will burn bad. So be very careful. You must watch and stir constantly. When mixture is creamy and caramel in color about 8 minutes take off heat and cool for about 10 minutes then add chocolate mixture to caramel mixture stir till incorporated and smooth. Pour into a small pitcher.
• 5. Garnish: Whipping cream 12-15 fresh raspberries I use a whip cream dispenser and add 2 cups heavy cream follow direction on dispenser instruction You may also use the same amount of heavy cream whip in mixer till stiff peaks appear then place in large piping bag with a star or rosette tip
• 6. To serve place tart onto cake plate stand decorate drizzle chocolate caramel sauce back and forth cross whole tart, sprinkle toasted coconut and macadamia nuts on top. Pipe whipped cream using continuous rosettes of whipped cream around the outside edge of tart then a large rosette in the middle. Take 12-15 fresh raspberries and place evenly around the outside edge and 3 in the center.
• 7. This can be made days ahead and heated in microwave before assembling. Also tart freezes well up to four weeks. Great way to turn a cookie into a decadent, moist, rich dessert that really is easy to prepare.

COCONUT CREAM TART WITH MACADAMIA NUT CRUST

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.

HAWAIIAN CHOCOLATE MACADAMIA NUT TART

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.