Draw the eye to Miniature Coconut Cream–Macadamia Nut Tarts with a lush assortment of toppings. Working toward the center from the perimeter, thin slices of mango are placed in concentric circles to fashion a shapely rosette.
Miniature Coconut Cream–Macadamia Nut Tarts
Makes approximately 12
- ¾ cup granulated sugar
- ⅓ cup all-purpose flour
- ¼ teaspoon salt
- 2 large eggs
- 2 egg yolks
- 2½ cups unsweetened coconut milk
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- Macadamia Nut Crusts (recipe follows)
- Garnish: thinly sliced mango, halved strawberries, raspberries, blueberries, blackberries, fresh mint, edible flowers
- In a medium bowl, whisk together sugar, flour, and salt. Add eggs and egg yolks, whisking until mixture is smooth.
- In a medium saucepan, heat coconut milk over medium heat until bubbles begin to form around edges of pan. Whisking egg mixture constantly, gradually add half of coconut milk to egg mixture, whisking until smooth. Gradually whisk in remaining coconut milk until smooth. Return all coconut milk mixture to saucepan, and cook over medium heat, stirring constantly, until mixture is slightly thickened, about 6 minutes. Whisk in butter and vanilla extract.
- Pour mixture into a heatproof bowl. Cover with plastic wrap, pressing wrap directly onto surface of custard to prevent a skin from forming. Refrigerate until mixture is very cold, at least 4 hours or up to 3 days.
- Spoon coconut mixture into Macadamia Nut Crusts, smoothing tops. Garnish with mango slices, strawberry halves, raspberries, blueberries, blackberries, mint, and edible flowers, if desired. Serve immediately.
Macadamia Nut Crusts
- 1½ cups all-purpose flour
- 1 cup macadamia nuts
- ¼ cup firmly packed brown sugar
- ¼ teaspoon salt
- 8 tablespoons butter, cut into pieces
- 1 egg yolk
- 2 tablespoons water
- In the work bowl of a food processor, combine flour, macadamia nuts, brown sugar, and salt; process until mixture is combined. Add butter, and process until mixture is crumbly. Add egg yolk and 2 tablespoons water; process until mixture comes together.
- Press dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 3 days.
- Preheat oven to 400°.
- On a lightly floured surface, roll dough to a ⅛-inch thickness. Using a 6-inch round cutter, cut dough. Press into bottom and up sides of 12 (4-inch) round tart pans with removable bottoms. Line pans with parchment paper and fill with pie weights.
- Place on a baking sheet, and bake until golden brown, about 15 minutes. Remove parchment and pie weights, and let cool completely before using.
For more delicious tropical fruit recipes, including the tarts pictured above, see “Tropical Fruit Indulgences” on page 85 of the July/August 2018 issue.