Page 288 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Macadamia-Coconut-Caramel Tart

MAKES 1
(8- /20- )

, ,
? This decadent tart is addictive and more than a little
like a sophisticated candy bar. If you’re at all greedy, don’t tell
anyone you’ve made this until you’ve gotten your fill. You’ll thank me
later.

FOR THE CRUST

macadamia nuts, chopped 1 cup 132 g
all-purpose flour 1½ cups 185 g

salt 1 teaspoon 6 g
sugar ⅓ cup 65 g

unsalted butter, chilled and ½ cup 115 g
cut into small pieces

whole egg 1 60 ml
vanilla bean paste 1 teaspoon 5 ml

FOR THE CARAMEL 1 TEASPOON 5 ML

sugar ¼ cup 50g
light corn syrup 2 tablespoons 30 ml
salt pinch 115 g

heavy cream 2 tablespoons 30 ml

unsalted butter 1 tablespoon 14 g
FOR THE ASSEMBLY

sweetened coconut flakes 1 cup 85 g
Pastry Cream (page 35),
prepared with coconut milk 1 batch
instead of whole milk and
with only a pinch of salt

Procedure for the crust