February 28, 2010

Macadamia coconut tart in a chocolate cookie crust

This tart was very decadent - delicious, rich, gooey, sweet, and a bit salty. I found this recipe in Gourmet Today. I stuck to the filling recipe pretty closely, but instead of using a regular pastry crust, I decided on a chocolate cookie crust. First, because it's easy and second, because I really thought this tart needed some chocolate. We had this dessert with a couple of family members and everyone liked it a lot. Tarts have easily become one of my favorite things to make.

Chocolate cookie crust
28 Nabisco Famous Chocolate Wafer cookies
3/4 stick (6 tablespoons) unsalted butter, melted and cooled

Pre-heat oven to 350 degrees. Grind the cookies in a food processor until completely ground. Mix in a bowl with the butter until well combined and moist. Press into the tart pan until it's evenly covered. Place on a baking sheet and bake in the oven for about 10 minutes. Set on a wire rack to cool while making the filling.

Macadamia coconut tart filling
3 large eggs
1 1/4 cups packed light brown sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1/2 stick (4 tablespoons) unsalted butter, melted and cooled
1 1/2 cups dry-roasted and salted macadamia nuts, toasted and coarsely chopped
1 cup sweetened coconut flakes

In a large bowl, whisk together the eggs, brown sugar, vanilla, and salt until combined. Then whisk in the butter, macadamia nuts, and coconut. Pour the filling into a the tart shell. Bake for about 25 minutes, or until the center is set and the top is golden. Cool and serve room temperature.

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