Mango-Pineapple Tart with Macadamia Nut Crust

Name: Mango-Pineapple Tart with Macadamia Nut Crust
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 355 milliliters all purpose flour; 1 teaspoons almond extract; 59 milliliters apricot preserves, melted; 59 milliliters cornstarch; 4 teaspoons dark rum; 1 large egg yolk; 6 larges egg yolks; 237 milliliters roasted salted macadamia nuts; 2 slices mangoes, peeled, halved, cut crosswise into 1/4-inch-thick slices; 0 teaspoons salt; 118 milliliters sugar; 10 Tbsps (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes; 1 vanilla bean, split lengthwise; 1 teaspoon (or more) water; 118 milliliters whipping cream; 355 milliliters whole milk

Mango-Pineapple Tart with Macadamia Nut Crust might be just the dessert you are searching for. This recipe makes 12 servings with 357 calories, 5g of protein, and 26g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. If you have vanilla bean, rum, sugar, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Blend first 4 ingredients in processor until nuts are finely ground. Using on/off turns, cut in butter until pea-size pieces form.

Ingredients you will need

Butter

Nuts

Add yolk, 1 teaspoon water, and extract; using on/off turns, blend just until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball; flatten into disk. Wrap in plastic and chill 3 hours.

Ingredients you will need

Extract

Dough

Water

Wrap

Egg Yolk

Roll out dough between 2 lightly floured sheets of waxed paper to 1/4-inch thickness. Peel off top sheet of paper. Invert crust into 11-inch round tart pan with removable bottom. Peel off paper; press dough into pan. Trim edges. Push crust 1/8 inch above top edge of pan. Refrigerate 1 hour.

Ingredients you will need

Crust

Dough

Roll

Equipment you will use

Tart Form

Frying Pan

Preheat oven to 375°F.

Equipment you will use

Oven

Bake crust until golden, about 25 minutes. Cool. (Can be made 1 day ahead. Wrap and store at room temperature.)

Ingredients you will need

Crust

Wrap

Equipment you will use

Oven

Combine milk and cream in heavy medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Bring to simmer.

Ingredients you will need

Vanilla Bean

Cream

Seeds

Milk

Equipment you will use

Sauce Pan

Whisk yolks, sugar, and cornstarch in large bowl to blend. Gradually whisk hot milk mixture into yolk mixture; return to saucepan and whisk over medium heat until thick and beginning to bubble, about 8 minutes.

Ingredients you will need

Corn Starch

Sugar

Egg Yolk

Milk

Equipment you will use

Sauce Pan

Whisk

Bowl

Transfer to medium bowl. Cool slightly; mix in rum. Press plastic wrap onto surface of custard. Chill until cold, at least 4 hours. (Can be made 1 day ahead. Keep chilled.)

Ingredients you will need

Custard