Macadamia Coconut Tart

Macadamia Coconut Tart
Photo by Romulo Yanes


  • 3 large eggs
  • 1 ¼ cups light brown sugar
  • 1 cup sweetened flaked coconut
  • pie weights or raw rice
  • ¼ cup unsalted butter
  • 1 10-inch fluted tart pan (1 inch deep) with a removable bottom
  • ½ teaspoon vanilla
  • + 3 more ingredients
    • 1 ½ cups dry-roasted macadamia nuts
    • pastry dough
    • ¼ teaspoon salt

Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into tart pan and trim edges. Chill shell until firm, about 30 minutes. Put oven rack in middle position and preheat oven to 375°F. Lightly prick bottom of shell all over with a fork, then lin...

View full recipe at Epicurious


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