Email to Cat      

Macadamia Nut Caramelized Tart

Source of Recipe


Darlene Townsend






List of Ingredients



• -- Pastry Shell --
  
• 1/2 cup unsalted butter
  
• 1 cup all-purpose flour
  
• 1 Tbsp sugar
  
• 3 to 4 drops each of almond and vanilla extracts
  
• 1 Tbsp water
  
• *
  
• -- Filling --
  
• 1/2 cup unsweetened shredded coconut
  
• 1-1/4 cups macadamia nuts
  
• 6 Tbsp butter
  
• 3 Tbsp honey
  
• 3 Tbsp heavy cream
  
• 3 egg yolks
  
• 5/8 cup brown sugar
  
• Vanilla extract to taste, about 1/4 tsp
  






Instructions



1. Heat oven to 375 degrees (F).
   
   
2. Cut butter into bits and let it soften slightly. Mix the flour with the sugar in a bowl and, with a pastry cutter, cut the butter into the flour mixture until it resembles very coarse meal. Mix almond and vanilla extracts with the water and quickly stir into the butter and flour. Gather dough into a ball and flatten it slightly. Cover with plastic wrap and chill for at least one hour.
   
   
3. Allow dough to stand at room temperature until it is workable, then press into a 9-inch tart ring. (Do not use a black tart pan, or the shell will burn.) Cover shell lightly with plastic wrap and chill for one hour in the freezer.
   
   
4. Bake shell on lower shelf of oven for about 25 minutes, or until golden brown. Prick the bottom gently during baking as it begins to puff. Remove shell from oven and set aside to cool.
   
   
5. Toast the coconut and nuts in the 375-degree oven until light golden brown, 2 to 3 minutes. Stir occasionally to ensure even toasting. Set aside until cool enough to handle.
   
   
6. Melt the butter with the honey; stir in cream and stir that mixture into egg yolks and sugar, whisking just until thoroughly mixed. When nuts have cooled enough to handle, chop them coarsely in chunks about 1/4 to 3/8 inches. Stir nuts and coconut into sugar mixture and add a little vanilla to taste.
   
   
7. Pour mixture into baked shell and bake for about 20 minutes or until filling is set.
   
   Makes 8 to 10 servings.