Coconut Macaroon Tart
I had a little trouble getting it moved around whithout the bottom wanting to push up, but still got it done.
This tart goes well with icecream.
The coconut is naturally oily, which helps to preserve the tart for a few days.
I also added on top of this tart, a cream cheese frosting that I had left over.
It made it X-X-Rich.
Cooking Channel: Rachel Allen
8 ozcaster sugar (i used 1 cup white sugar)
1 tspground cinnamon
5 ozunsweetened coconut (i used 2 heaping cups of reg shredded coconut)
1 stickplus 1 tablespoon butter, melted
·powdered sugar for dusting
SWEET SHORTCRUST PASTRY
7 ozall purpose flour (i used 1 cup)
1 Tbsppowdered sugar
7 Tbspchilled butter, cubed
1 mediumegg, beaten (do not use all of egg)
·makes 1 crust (about 14 ounces)
How to Make Coconut Macaroon Tart
Place the flour, sugar, and butter in a food processor and whiz or pulse briefly.
Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together.
(*If making by hand, rub the butter into the flour until it resembles coarse bread crumbs. Then, using your hands,add just enough egg to bring the dough together.)
With your hands, flatten out the ball of dough, until it is about 3/4 inch thick, and wrap it in plastic wrap or place in a plastic bag, and leave in the refrigerator for at least 30 minutes or, if pushed for time, in the freezer for 10 to 15 minutes.
- Pre heat oven to 350 degrees.
LINE A 9 INCH TART PAN:
Roll out pastry dough between 2 pieces of plastic wrap.
Make large enough to cover bottom and sides. (use powder sugar if it sticks to your hands)
Remove plastic wrap before setting into tart pan.
Lay dough over tart pan and gently, start with the bottom and work around to the side and cover tart pan.
Use your roller, to roll over top of tart pan, to cut extra crust off. (save dough in extra plastic wrap to do any repairs)
After you have Lined a 9 inch tart pan with the pastry dough, blind bake tart.
(Blind baking: Line pastry with foil, parchment or greaseproof paper, leaving plenty to come up the sides.
Fill with baking beans and bake "blind" in a 350 degree oven for 15 to 20 minutes or until the pastry feels dry.
Remove the paper and beans, brush with a little leftover beaten egg and return to the oven for 2 minutes.
If there are any holes or cracks in the pastry, just patch with leftover raw pastry before you return to oven..
Set crust aside while you make the filling.
- FOR THE FILLING:
Whisk the eggs, sugar and cinnamon together in a bow.
Add the coconut and melted butter, and mix well.
Pour the filling into the cooked pastry crust, and bake in the oven until it is golden brown and just set in the center, about 40 to 45 minutes
- *Turn oven down to 325 degrees, after about 30 minutes, if it has already turned a good golden brown).
- Remove the tart from the oven, and let stand in the pan for about 10 minutes before carefully removing and allowing to cool on a wire rack.
Dust with powdered sugar to serve.
Coconut and raspberry tart: Omit cinnamon. Spread 1 generous tablespoon of rasberry jam onto the baked pastry base before pouring in the coconut filling.
* 1 tablespoon is not enough, add at least 2 heaping tablespoons of jam or more.