In her cookbook, “Cindy’s Supper Club,” Cindy Pawlcyn, the Napa Valley California chef shares recipes learned from her travels and adventures around the world. I love the simple shortbread crust she uses with this tart. Easy to make and delicious with a little dollop of whipped cream or slices of fresh pineapple to remind us of the Hawaiian connection and the aloha spirit.
Macadamia and Coconut Tart
Published on June 3, 2019 | By surleplat |
- Cook Time
- 1 cup of Macadamia nuts
- 4 TBSP unsalted butter, melted
- 3/4 cup firmly packed dark brown sugar
- 3 eggs whisked
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 cup light corn syrup
- 3/4 cup unsweetened shredded dried coconut
- Make the prebaked tart shell in a 9" removable bottom pan according to direction for tart shell in surleplat basics. Let the tart shell cool.
- Preheat the oven to 350. Toast the nuts for the filling. Spread them on a baking sheet and place in oven for 8-10 minutes until golden brown. Let cool and chop into coarse pieces.
- To assemble the filling, in a bowl combine the toasted nuts, butter, brown sugar, eggs, vanilla, salt, corn syrup, and coconut and mix well. Pour the filling into the cooled tart shell. You may have excess filling. Be sure to include all of the nuts and the coconut.
- Bake for 40 minutes until the surface is a rich golden brown. Let cool on a wire rack for about 10-15 minutes, then remove from pan. Aloha!