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Coconut Cream Tart w/ Macadmia Crust




Source of Recipe


Bon Appetit 3/05






Recipe Introduction


In this dessert, homey coconut cream pie gets an elegant makeover as a tart. The crust should be refrigerated overnight, so begin making this one day ahead.





List of Ingredients



• Crust:
  
• 1 cup dry-roasted macadamia nuts
  
• 1 1/4 cups all-purpose flour
  
• 1/2 tsp salt
  
• 1/2 cup (1 stick) butter, room temperature
  
• 1/3 cup sugar
  
• 1 large egg yolk
  
• Filling:
  
• 2 1/2 cups heavy whipping cream, divided
  
• 1 vanilla bean, split lengthwise
  
• 3/4 cup sugar, divided
  
• 2 T cornstarch
  
• 3 large egg yolks
  
• 1 cup medium shredded unsweetened coconut
  
• purchased caramel sauce
  
• fresh fruit (such as raspberries, blackberries, pineapple, and mango)
  






Instructions



1. For crust: Preheat oven to 350 degrees. Spread macadamia nuts on rimmed baking sheet. Bake until light golden brown, about 6 minutes. Cool.
   
2. Place cooled nuts, flour, and salt in processor. Using on/off turns, process until nuts are finely ground. Using electric mixer, beat butter and sugar in medium bowl to blend. Beat in yolk. Add nut mixture; beat until blended. Press into 9" diameter tart pan with removable bottom. Trim excess dough overhang. Pierce all over with fork. Cover and chill overnight.
   
3. Preheat oven to 375 degrees. Bake crust until golden brown, pressing on bottom of crust with back of spoon if bubbles form, about 26 minutes. Cool completely.
   
4. For filling: Heat 1 1/2 cups cream in heavy medium saucepan. Scrape seeds from vanilla bean into pan; add bean. Bring just to boil, remove from heat, cover, and let stand 15 minutes.
   
5. Return vanilla cream just to boil. Whisk 1/2 cup sugar and cornstarch in medium bowl to blend. Whisk sugar mixture into vanilla cream. Whisk yolks in large bowl to blend; gradually whisk hot vanilla cream into yolk mixture. Return mixture to saucepan. Cook over medium-high heat until mixture boils and becomes thick, stirring constantly, about 3 minutes. Transfer pastry cream to medium bowl. Press plastic wrap directly onto surface of pastry cream. Refrigerate until cold and firm, at least 4 hours or overnight.
   
6. Preheat oven to 350 degrees. Spread coconut on rimmed baking sheet. Bake until lightly toasted, about 10 minutes. Cool completely.
   
7. Whisk remaining 1 cup cream and 1/4 cup sugar in large bowl until peaks form. Whisk in pastry cream. Continue whisking by hand until thoroughly combined. Gradually stir in coconut. Spoon mixture into cooled tart crust. Cover and refrigerate tart at least 1 hour and up to 8 hours.
   
8. Cut tart into wedges and serve with caramel sauce and fresh fruit.
   






Final Comments


10 servings