macadamia tart

This amazing Tropical Macadamia and Coconut Tart came about as the result of the chocolate truffle craze in the late 1980&#039;s. They were everywhere and we couldn&#039;t get enough of them. I created a Tropical Truffle and used that as the basis for this recipe.

Macadamia and Coconut Tart

graham cracker crumbs (170 grams)

sugar (65 grams)

unsalted butter, melted (114 to 170 grams)

vanilla

macadamia nuts (60 grams)

sweetened coconut, divided (85 grams)

heavy cream

cream of coconut

white chocolate (285 grams)

rum,

Spray the bottom of the 9x1&quot; tart pan with a non-stick baking release.  Set aside.

If using whole graham crackers, break them into pieces and place in the bowl of a processor.  Add the powdered sugar.  Process until they are fine crumbs.

All graham crackers are not created equal and as such some form crumbs with less butter than others which  is why this is variable.  Add 8 tablespoons of butter and pulse to mix.  If it isn&#39;t wet enough to stick together, add the other butter 1 tablespoon at a time.

Press 2/3 of the crumbs firmly against the side of the tart pan.  Place the remainder of the crusts on the bottom of the pan, spreading them out evenly.  Press in firmly.  Place in the fridge or freezer while preparing the rest of the recipe.

Graham Cracker Crust

Preheat the oven to 350°F.  Place the macadamia nuts in the pan and toast them until they are a medium brown.  Shake the pan from time to time to turn them so they brown evenly. This can take from 8 to 12 minutes depending upon the size of the nuts   It is better to get them nicely browned but not burned as this will enhance their flavor.  Cool completely.

When the nuts are cool, pulse them in the processor to coarsely chop them or chop by hand.  Set aside.

In the same pan place the coconut.  Make sure the edges are snugged up against the rest of the coconut so they don&#39;t burn.  Toast for 5 to 8 minutes until it starts to color.  Stir well and continue toasting for 3 to 5 minutes more, stirring frequently, to make sure the coconut toasts up golden and evenly.  Cool.

Break the white chocolate into small pieces. In a double boiler or microwave dish, combine the cream, cream of coconut and broken white chocolate.  If using a double boiler make sure the water does not touch the bottom of the dish holding the ingredients.  The water should never get hotter than a bare simmer.  As soon as the chocolate shows any sign of melting, stir it and stir until it is melted.

If using a microwave, use half power and microwave for 1 1/2 to 2 minutes.  Stir to combine. Let is sit for a minute or two and stir again.  Heat briefly if it is not all melted.  Be aware white chocolate burns very easily.

In either case, whisk in the rum and vanilla followed by the macadamia nuts and 1/3 cup of the coconut.  Pour it into the prepared crust and smooth it out.

Finish the tart by covering the top with the remaining coconut.  It is easiest to do this by covering the inside edge with coconut first and then filling in the middle.  Refrigerate to set.

This can be made days ahead and stored in the refrigerator.  Leave the tart in its tart pan, covered with foil so it doesn&#39;t pick up any odors from other food.  It can also be wrapped well in foil after it has been refrigerated and is firm and frozen for several months.  Thaw in the refrigerator to serve.

To serve, release from the pan and cut into small pieces as this is very rich.

Great tasting desert! 
If you are looking for something and you or your friends like macadamia nuts and/or white chocolate, you have to try it.

Excellent explanations of why.
Excellent presentation, in the correct sequence, for any level of baker...

A novel recipe that serves as an introduction to other great desert choices.

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Macadamia and Coconut Tart

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