coconut macaroon tart

By MauiDreaming

just sounds sooo good

Ingredients

• crust:
• 1 +1/2 cups all-purpose flour
• 1 Tbsp. confectioners sugar
• 7 Tbsp. cold butter, cubed
• 1 egg, beaten
• filling:
• 3 eggs
• 1 cup caster sugar (super fine or fruit sugar)
• 1 tsp. ground cinnamon
• 3/4 cup unsweetened shredded coconut
• 1 stick + 1 Tbsp. butter, melted
• icing sugar for dusting
• note can use sweetened shredded coconut, but reduce the amount of caster sugar by 1/3

Details

Servings 8
Preparation time 35mins
Cooking time 80mins

Preparation

Step 1

crust:
combine butter and flour until it resembles coase bread crumbs, add enough egg until dough comes together in a ball. flatten out the ball to 3/4 inch thick, then wrap in plastic wrap and chill at least 30 minutes.
press dough in a 9 inch pie plate, lined with parchment paper. line pastry with additional parchment paper and fill with baking beans, then bake at 350 for 15-20 minutes or until pastry feels dry. remove the beans and paper, and brush with any leftover beaten egg. and return to oven for another 2 minutes. let cool.

filling:
whisk the eggs, caster sugar and cinnamon together in a bowl. add the coconut and melted butter, mix well.
pur the filling into the cooked pastry shell, and bake at 350 until it is golden brown and just set in the center. about 45 minutes. if after 30 minutes it looks golden turn oven down to 325 to finish cooking.
remove from oven, and let stand 10 minutes before removing from pan and then allow to cool on a wire rack. when cooled, dust with icing sugar and serve