Macadamia Coconut Tart

Name: Macadamia Coconut Tart
Prep time: 21 d 8 h
Cook time: 21 d 8 h
Total time: 21 d 8 h
Yield: 10
Cuisine: Global
Ingredients: 198 grams 1/2 cups dry-roasted macadamia nuts , toasted and coarsely chopped; 3 larges eggs; 296 milliliters packed light brown sugar; 10 servings pastry dough for a single-crust pie; 0 teaspoons salt; 78 grams cup sweetened flaked coconut; 59 milliliters 1/2 stick unsalted butter, melted and cooled slightly; 1 teaspoons vanilla

Macadamia Coconut Tart might be just the dessert you are searching for. This vegetarian recipe serves 10. One serving contains 399 calories, 5g of protein, and 24g of fat. A mixture of vanilla, brown sugar, butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 512 hours.

Instructions

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.

Ingredients you will need

Dough

Roll

Equipment you will use

Rolling Pin

Tart Form

Put oven rack in middle position and preheat oven to 375°F.

Equipment you will use

Oven

Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights.

Equipment you will use

Aluminum Foil

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.

Equipment you will use

Oven

Aluminum Foil

Whisk together eggs, brown sugar, vanilla, and salt until combined, then whisk in melted butter, nuts, and coconut.

Ingredients you will need

Brown Sugar

Coconut

Vanilla

Butter

Egg

Nuts

Salt

Equipment you will use

Whisk

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.

Equipment you will use

Oven

Frying Pan