Macadamia Coconut Tart

Macadamia Coconut Tart
Originally uploaded by wanderingcoyote.

Pardon the bad photograph!

As I mentioned in the previous post, I get a few foodie magazines. This recipe came from Gourmet, the most recent additon to my subscription collection. The other day, my sister-in-law said, "Do you ever use the recipes in these magazines?" I had to admit that I rarely did, and resolved there and then to start making some.

This tart is really decadent and sophisitcated. I took it last night to a dinner party at my younger brother's place, and it was a huge hit.

One caveat: the shell shrunk considerably during the baking process and I had to take out some of the filling right before putting it in the oven. I wound up with four mini-tarts made in muffin tins with the leftover pastry dough and filling. So be careful when filling the tart; you don't want it overfilled or you'll get a real mess. Bake it on a baking sheet, too, in case of overflow.

Macadamia Coconut Tart

For the crust:
1 1/4 cups all purpose flour
2 tbsp sugar
1/2 cup cold unsalted butter, cut into small cubes
1/4 tsp salt
3 - 5 tbsp ice water

NOTE: the original recipe calls for 6 tbsp butter and 2 tbsp vegetable shortening. I used the above ingredients and it was fine - though I did have that shrinkage...

OK, this is really simple - if you have a food processor. Just pulse all the ingredients until you get a coarse meal-like consistency. Tablespoon by tablespoon, add the water until the mixture just comes together when pressed with your fingers. Remove from the processor bowl, knead once with the heal of your hand to distribute the fat evenly, then press into a 5" disc. Wrap with plasic wrap and refrigerate until chilled - about half an hour.

Alternately, if you don't have a food processor, whisk together the dry ingredients and cut the butter in with a pastry cutter unitl coarse meal is formed. Add water, a tbsp at a time, mixing with a fork, until it just comes together when pressed with your fingers. Continue as above.

Now you need to do something called "blind baking". This means you're going to bake the tart shell without its filling. So, roll out your dough to a 13" round. Gently place the dough in a 10" tart shell with removable bottom (these are cheap at any kitchen shop). Fit into the tart pan and prick the bottom all over with a fork (I neglected to do this - big mistake, trust me!). Chill until firm - again about 30 minutes (or stick it in the freezer to speed things up). Now place a sheet of foil over the tart shell and fill this with pie weights (I used raw rice; you can also use raw beans). Bake at 375F until sides are pale golden and firm. Remove the foil and pie weights. Continue to bake until deep golden brown. Leave oven on.

NOTE: I used an 11" tart pan and it shrunk about an inch in diameter and half an inch in depth, and like I said above, the filling didn't fit in when the time came. So just be wary of this because it may happen to you, too.

For the tart filling:
3 large eggs
1 1/4 cups packed light brown sugar
1 tsp vanilla
1/4 tsp salt
1/4 cup butter, melted and slightly cooled
1 1/2 cups dry roased, roughly chopped macadamia nuts
1 cup flaked coconut (the recipe calls for sweetened; I used unsweetened and it was fine)

Whisk together the brown sugar and eggs. Add vanilla and salt until combined. Whisk in melted butter, nuts and coconut. Pour into tart shell and bake until set in centre - about 25 - 30 minutes. Cool on rack to room temperature. Serve with sweetened whipped cream.

Let me know how it goes!