Coconut Macadamia Choco Tart

Coconut Macadamia Choco Tart
 
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This recipe was uploaded
by cellospice

 
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Ingredients

Ingredients
Method
 
  • The Crust
  • 16 oz plain flour
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • 6 oz cold unsalted butter cut into small bits
  • 4 oz ice water
  • The Goodie
  • 4 oz unsweetened toasted coconut
  • 10 oz toasted macadamia nuts- roughly chopped
  • 3 oz unsalted butter
  • 3 tablespoons honey
  • 3 tablespoons cream
  • 3 egg yolks
  • 6 oz brown sugar
  • 1 teaspoon vanilla extract
  • 3 oz dark chocolate
Preheat Oven to 375 degrees F

To make the crust, pulse flour, salt and sugar in a food processor. Add butter, pulsing until the mixture resembles coarse meal. Sprinkle ice water over the top and pulse until the mixture forms a ball. Press into a disk and refrigerate in plastic wrap for 15 minutes.
Roll out dough, place in tart shell and trim edges. Place it back in the fridge for 30 minutes. Remove and blind bake for 10 minutes.

While the crust is in the oven, melt the chocolate and keep warm. In another pan, melt the butter with the honey and remove from heat. Whisk in the cream, egg yolks and brown sugar until smooth and gooey. Stir in the coconut, macadamia nuts and vanilla extract. Brush melted chocolate onto pre-baked tart shell. Pour filling on top of chocolate-laced crust and bake until set, about 20 minutes.

Serve with ice cream.

Coconut Macadamia Choco Tart

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This recipe was uploaded by cellospice

 
 
This is my take on the ubiquitous southern pecan pie. Crunchy macadamia nuts and toasty coconut become friends with a lining of dark chocolate that seals in the gooey goodness. This dessert won 3rd place in the local county fair, but I’m hoping it’s worthy of a blue ribbon at Fifteen!

Method


Preheat Oven to 375 degrees F

To make the crust, pulse flour, salt and sugar in a food processor. Add butter, pulsing until the mixture resembles coarse meal. Sprinkle ice water over the top and pulse until the mixture forms a ball. Press into a disk and refrigerate in plastic wrap for 15 minutes.
Roll out dough, place in tart shell and trim edges. Place it back in the fridge for 30 minutes. Remove and blind bake for 10 minutes.

While the crust is in the oven, melt the chocolate and keep warm. In another pan, melt the butter with the honey and remove from heat. Whisk in the cream, egg yolks and brown sugar until smooth and gooey. Stir in the coconut, macadamia nuts and vanilla extract. Brush melted chocolate onto pre-baked tart shell. Pour filling on top of chocolate-laced crust and bake until set, about 20 minutes.

Serve with ice cream.
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