so easy macaroon tart

★★★★★ 2
a recipe by
Pat Duran
Las Vegas, NV

This is a recipe from my down under friend. Used to live here in LV,NV for awhile then moved back to Australia for work.This is so quick and easy- great way to impress your guests and family. It may look complicated,but it is not--give it a try.

★★★★★ 2
serves 1 8 or 9 inch dessert tart
prep time 25 Min
cook time 40 Min
method Bake

Ingredients For so easy macaroon tart

  • CRUST:
  • 1 c
    all purpose flour
  • 1 Tbsp
    powdered sugar
  • 1/3 c
    coconut, flaked
  • 1/4 tsp
    ground cinnamon
  • 1 pinch
  • 1/4 tsp
    lemon zest
  • 1/4 c
    butter, cold- in small pieces
  • 1 lg
    egg yolk, beaten
  • 1/4 c
    raspberry preserves
  • 1/2 tsp
    grated lemon rind
  • 1/4 c
    grated coconut
  • 4 lg
  • 1/2 c
    granulated sugar plus 1 teaspoon sugar
  • 2 tsp
  • 1/8 tsp
    sea salt
  • 1 c
    coconut milk
  • 1 1/2 c
    whole milk
  • 1 1/4 c
    coconut, flaked,divided
  • 3 lg
    egg whites
  • 1/2 tsp
    coconut extract
  • 1/4 tsp
    cream of tartar
  • 6 Tbsp
    granulated sugar

How To Make so easy macaroon tart

  • 1
    CRUST: Heat oven to 375^. Line a 9-inch pie pan or tart pan with removable bottom with heavy-duty foil, pressing foil into the scalloped sides of pan or pie pan. Grease or spray foil and dust with flour. --- Combine all ingredients except butter and egg yolk; and place in a blender. Pulse or blend until combine; remove container and place mixture into a medium bowl; add the cold butter and beaten egg yolk and mix thoroughly. Press dough into a deep dish pie plate or spring-form pan to a 1/4 inch thickness;on Bottom and up sides. Sprinkle with 1 teaspoon granulated sugar. Prick crust all over with fork tines.Bake in oven for 10 minutes.This only needs to partially baked. Cool.
  • 2
    Filling: Combine the grated lemon rind, and raspberry jam then spread evenly in bottom of cooled pie shell.Evenly sprinkle the 1/4 cup of coconut over the jam mixture.
  • 3
    In a mixing bowl beat the eggs slightly with a rotary beater or fork. Stir in the 1/2 cup sugar, vanilla and salt. Gradually stir in the milks; mix well. Stir in 1 cup of the coconut.Place the pie shell on the oven rack before pouring in the pie filling. Pour filling into the pie shell carefully, so as not to disturb the raspberry/coconut layer.Sprinkle with a little nutmeg over top.
  • 4
    Bake for 20 minutes in the 375^ oven. Reduce oven temperature to 350^ and bake for 35 minutes more, or till a knife inserted off center comes out clean. Let cake cool for 5 minutes then Spread meringue over top , carefully sealing to edge of pastry to prevent shrinkage. Sprinkle remaining sugar and coconut over meringue and bake in 350^ oven for 12-15 minutes or till meringue is golden. Just enough to caramelize the sugar lightly. This happen quickly so watch it closely.Cool completely on wire rack.
  • 5
    Remove cake from spring-form when cake is completely cool. --- Meringue: Beat all ingredients ,except sugar in a small mixer bowl on medium speed for 1 minute or until soft peaks form. Gradually all sugar, a little at a time and beat at high speed for 4 minutes until stiff glossy peaks form and sugar is dissolved.Spread on hot mixture.Sprinkle with sugar and coconut. Bake as stated above. Enjoy.