Macadamia Coconut Tart - a delightful dessert that combines the rich taste of macadamia nuts with the tropical flavour of coconut.
Escape to a culinary oasis with our Macadamia Coconut Tart, a delicacy that whisks you away to a sun-drenched tropical paradise with every bite. This exquisite dessert artfully marries the rich, buttery splendour of macadamia nuts with the sweet, exotic charm of coconut, all cradled in a flaky, golden pastry shell.
Savor the delightful interplay of textures as the crunch of perfectly toasted macadamia nuts gives way to a velvety coconut filling, exquisitely fine-tuned to a sublime level of sweetness. Each bite of this luxurious tart is a blissful journey, evoking images of azure skies and white sandy beaches, with palm fronds dancing in the warm ocean breeze.
Our Macadamia Coconut Tart is more than a dessert; it's an experience, a flavourful journey to a tranquil, balmy paradise where every moment is savoured, and every taste is a celebration of nature's bounty.
Macadamia Coconut Tart
Ingredients:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1-2 tbsp cold water
For the Filling:
- 1 cup macadamia nuts, chopped
- 1 cup shredded coconut
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 large eggs
- 1/2 cup unsweetened coconut milk
- 1 tsp vanilla extract
- Pinch of salt
For the Topping:
- 1/4 cup macadamia nuts, whole or halved
- 1/4 cup shredded coconut, for garnish
Instructions:
Prepare the Tart Crust:
- Preheat the oven to 350°F (175°C).
- In a bowl, mix flour and sugar. Add cold butter and mix until the mixture resembles coarse crumbs.
- Add cold water, 1 tablespoon at a time, until the dough just comes together.
- Press the dough into a 23cm Aluminum tart pan with a removable bottom. Refrigerate for 15 minutes.
- Bake the crust for 15 minutes until lightly golden. Remove from oven and let cool.
Make the Filling:
- In a mixing bowl, combine chopped macadamia nuts, shredded coconut, sugar, and flour.
- In another bowl, beat the eggs, coconut milk, vanilla extract, and salt. Combine with the dry ingredients.
Assemble the Tart:
- Pour the filling into the cooled crust.
- Sprinkle the top with whole or halved macadamia nuts and additional shredded coconut.
Bake the Tart:
- Bake in the preheated oven for about 25-30 minutes, or until the filling is set and the top is lightly golden.
Cool and Serve:
- Let the tart cool completely before removing it from the tart pan.
- Serve at room temperature or chilled.
Enjoy your Macadamia Coconut Tart, a delightful blend of nutty and tropical flavours that's sure to be a hit with everyone!