Macaroon Nut Tart Recipe
Macaroon Nut Tart is something really worth making, trust me on that. I never fail to eat Dessert while dining out and this is the most common dish that I order. The Macaroon Nut Tart is made with Nuts which is easy to find at any grocery store. In my estimation, if one is a chef, one needs to have a personal recipe of Macaroon Nut Tart, just like I do.
Ingredients
1 cup sweetened shredded coconut
2 1/2 ounces unsalted butter
1/2 cup firmly packed light brown sugar
4 large egg yolks
1 teaspoon almond extract
1/3 cup unsweetened coconut milk
Pinch of salt
3 ounces macadamia nuts, toasted and cut in half
1 ounce pecans, toasted
1 partially baked 9-inch tart shell
Directions
Preheat the oven to 325 F.
Spread the coconut on a baking sheet and toast it for about 10 minutes, until it is light brown.
Increase the oven heat to 350 F.
Melt the butter in a small saucepan and stir in the brown sugar.
Put the egg yolks in a large bowl.
Stir in the almond extract, coconut milk, and salt.
Whisk in the butter mixture.
Add the coconut, macadamia nuts, and pecans.
Pour the nut filling into the tart shell and smooth the surface with a spatula.
Bake the tart for about 20 minutes, until it is golden brown and just set.
Spread the coconut on a baking sheet and toast it for about 10 minutes, until it is light brown.
Increase the oven heat to 350 F.
Melt the butter in a small saucepan and stir in the brown sugar.
Put the egg yolks in a large bowl.
Stir in the almond extract, coconut milk, and salt.
Whisk in the butter mixture.
Add the coconut, macadamia nuts, and pecans.
Pour the nut filling into the tart shell and smooth the surface with a spatula.
Bake the tart for about 20 minutes, until it is golden brown and just set.
