MACADAMIA COCONUT TART

By debsal

Dessert

Ingredients

• Pastry dough for a single-crust pie
• 3 large eggs
• 1-1/4 cups packed light brown sugar
• 1/2 tsp vanilla
• 1/4 tsp salt
• 1/2 stick (1/4 cup) unsalted butter, melted and cooled slightly
• 1-1/2 cups dry-roasted macadamia nuts (7oz) toasted and coarsely chopped
• 1 cup sweetened flaked coconut (2-3/4 oz)
• 10-inch fluted tart pan (1-inch deep) with a removable bottom; pie weights

Details

Servings 8
Preparation time 25mins
Cooking time 120mins

Preparation

Step 1

1--Prepare crust according to package directions. Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Bake until side is set and edge is pale golden, about 20 minutes. Carefully remove foil and weights and bake shell until deep golden, 10-15 minutes more. Leave oven on.
2--Whisk together eggs, brown sugar, vanilla and salt until combined, then whisk in melted butter, nuts and coconut. Pour filling into tart shell and bake until set in center 25-30 minutes. Cool in pan on a rack 30 minutes, then remove side of pan and cool tart to room temperature, 1-1/2 or 2 hours more.