Macadamia Coconut Cream Tart Recipe

Name: Macadamia Coconut Cream Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cups all-purpose flour; 1/4 cup sugar; 1/2 cup cold butter; 2/3 cup macadamia nuts, toasted and finely chopped; 2 egg yolks; 1-1/2 teaspoons unflavored gelatin; 2 tablespoons dark rum; 1 can (13.66 ounces) coconut milk; 2/3 cup sugar; 1/4 cup 2% milk; 8 egg yolks, beaten; 1 cup heavy whipping cream, whipped; 3/4 cup sweetened shredded coconut, toasted; 2/3 cup macadamia nuts, toasted and coarsely chopped

Servings: persons

1-1/2 cups all-purpose flour
1/4 cup sugar
1/2 cup cold butter
2/3 cup macadamia nuts, toasted and finely chopped
2 egg yolks
1-1/2 teaspoons unflavored gelatin
2 tablespoons dark rum
1 can (13.66 ounces) coconut milk
2/3 cup sugar
1/4 cup 2% milk
8 egg yolks, beaten
1 cup heavy whipping cream, whipped
3/4 cup sweetened shredded coconut, toasted
2/3 cup macadamia nuts, toasted and coarsely chopped

1
In a small bowl, combine flour and sugar. Cut in butter until crumbly. Stir in nuts. Stir in egg yolks just until combined.
2
Press onto the bottom and up the sides of a greased 11-in. fluted tart pan with removable bottom. Bake at 350u00b0 for 20-25 minutes or until golden brown. Cool on a wire rack.
3
In a small bowl, sprinkle gelatin over rum; set aside. In a large heavy saucepan, heat coconut milk, sugar and milk until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, whisking constantly.
4
Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Remove from the heat; whisk in gelatin mixture until blended. Quickly transfer to a bowl; place bowl in ice water and stir for 2 minutes. Cover and refrigerate for 30 minutes, stirring once.
5
Fold in whipped cream. Spoon into crust. Sprinkle with coconut and nuts. Cover and refrigerate overnight.

1105

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1-1/2 cups all-purpose flour, 1/4 cup sugar, 1/2 cup cold butter, 2/3 cup macadamia nuts, toasted and finely chopped, and more.

Yes, Macadamia Coconut Cream Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Macadamia Coconut Cream Tart

How did you like this recipe?

Frequently Asked Questions