Coconut White Chocolate Macadamia Tart

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How many syllables can I put into a post title? Smh, its ridiculous, haha. I thought I would add a recipe that wasn’t so “fall-ish” just to switch things up.

Anyways, I made this tart around my mom’s birthday. As she is a lover of all things coconut and white chocolate, I thought I would combine the two to make this tart.

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It certainly turned out to be one of the prettiest tarts I have made.

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For the dough, Vanilla Tart Dough (blind baked in a 9 inch tart pan and cooled)
1/2 Cup Softened, Unsalted Butter
1/2 Cup Sifted, Confectioners Sugar
1 Large Egg
1 Tsp Vanilla Extract
1 1/2 Cups All-Purpose Flour
1 Tbsp Cornstarch
1/2 Tsp Salt

In a stand mixer with the paddle attachment, combine the butter and the sugar on low. Cream for 4 to 5 minutes until well combined. Turn the mixer to medium and combine until light and fluffy, about 5 minutes. Scrape the sides of the bowl down as necessary.
Whisk the egg and vanilla in a small bowl. Gradually add the egg mixture to the butter with the mixer on medium. Scrape down the sides of the bowl, as necessary. Let the mixture combine until smooth, about 3 to 4 minutes.
Turn the mixer off, add the flour, cornstarch and salt. Pulse until the dry ingredients are moist and mix on low for about a minute. Do not overmix.
Turn the dough out on a lightly floured surface. Shape into a disc and wrap tightly in plastic wrap. Chill for at least an hour or overnight in the refrigerator.

To Blind Bake,
Preheat oven to 400 F. Roll the crust out into a circle, about 11 inches. Place the dough in your tart pan. Dock the dough with a fork and line the dough with a piece of parchment paper, fill with pie weights. Partially blind bake the crust for 15 to 20 minutes, until the crust is a pale gold color. Lower the oven to 350 F. Remove the weights and parchment paper, place the tart crust back in the oven for an additional 10 minutes, until the crust is baked and lightly brown. Remove from the oven and let it cool.

For the Filling,
1/2 Cup Melted, Unsalted Butter
1 Cup Sugar
1/4 Tsp Salt
1 Large Egg
1/2 Tsp Vanilla Extract
1/2 Tsp Coconut Extract
1/3 Cup All-Purpose Flour
6 oz Chopped White Chocolate
1 1/2 Cups Chopped & Toasted Macadamia Nuts
1 Cup Toasted Coconut Flakes

Preheat the oven to 350 F.

In a medium bowl, combine the butter, sugar and salt. Whisk together. Add the egg, vanilla extract and coconut extract. Mix until combined and smooth. Add the flour and mix until well combined.

Pour the filling into the cooled tart crust. Sprinkle the white chocolate, macadamia nuts and coconut flakes over the filling. Press down and level the filling.

Bake for 15 to 20 minutes, until the filling is bubbling and golden. Remove the tart from the oven and let cool.

Serve at room temperature.

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