Macadamia Coconut Cream Tart

Name: Macadamia Coconut Cream Tart
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Global
Ingredients: 118 milliliters cold butter; 387 grams can coconut milk; 177 milliliters flaked coconut, toasted; 2 Tbsps dark rum; 8 egg yolks, beaten; 355 milliliters all-purpose flour; 2 teaspoons unflavored gelatin; 237 milliliters heavy whipping cream, whipped; 158 milliliters macadamia nuts, toasted and coarsely chopped; 59 milliliters 2% milk; 158 milliliters sugar

Macadamia Coconut Cream Tart is a dessert that serves 12. One portion of this dish contains about 6g of protein, 35g of fat, and a total of 446 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up egg yolks, rum, coconut, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour. 3 people found this recipe to be flavorful and satisfying. If you like this recipe, you might also like recipes such as Macadamia Coconut Tart, Dark Chocolate, Coconut & Macadamia Nut Tart (GF, Paleo, Vegan), and Chocolate, Coconut, Macadamia Nut Tart (Gluten-Free, Paleo, Vegan).

Instructions

In a small bowl, combine flour and sugar.

Ingredients you will need

All Purpose Flour

Sugar

Equipment you will use

Bowl

Cut in butter until crumbly. Stir in nuts. Stir in egg yolks just until combined.

Ingredients you will need

Egg Yolk

Butter

Nuts

Press onto the bottom and up the sides of a greased 11-in. fluted tart pan with removable bottom.

Equipment you will use

Tart Form

Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack.

Equipment you will use

Wire Rack

Oven

In a small bowl, sprinkle gelatin over rum; set aside. In a large heavy saucepan, heat coconut milk, sugar and milk until bubbles form around sides of pan.

Ingredients you will need

Coconut Milk

Gelatin

Sugar

Milk

Rum

Equipment you will use

Sauce Pan

Bowl

Frying Pan

Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, whisking constantly.

Ingredients you will need

Egg Yolk

Equipment you will use

Whisk

Frying Pan

Cook and stir over low heat until mixture is thickened and coats the back of a spoon.

Remove from the heat; whisk in gelatin mixture until blended. Quickly transfer to a bowl; place bowl in ice water and stir for 2 minutes. Cover and refrigerate for 30 minutes, stirring once.

Ingredients you will need

Water

Gelatin

Equipment you will use

Whisk

Bowl

Fold in whipped cream. Spoon into crust.

Ingredients you will need

Whipped Cream

Crust

Sprinkle with coconut and nuts. Cover and refrigerate overnight.

Ingredients you will need

Coconut

Nuts

Equipment

Ingredients

Servings:

118milliliters

cold butter 387grams

can coconut milk 177milliliters

flaked coconut, toasted 2Tbsps

dark rum 8

egg yolks, beaten 355milliliters

all-purpose flour 2teaspoons

unflavored gelatin 237milliliters

heavy whipping cream, whipped 158milliliters

macadamia nuts, toasted and coarsely chopped 59milliliters

2% milk 158milliliters

sugar

Recommended wine: Cream Sherry, Port, Moscato Dasti

Tart works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.