Macadamia nut and coconut tart
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Macadamia nuts |
| 1 | Pie crust; (10-inch) | |
| 1 | cup | Shredded coconut flakes |
| 4 | Eggs | |
| ½ | cup | Sugar |
| ½ | cup | Light brown sugar; (packed) |
| 1 | cup | Light corn syrup |
| ½ | teaspoon | Pure vanilla extract |
| ⅛ | teaspoon | Salt |
| 4 | tablespoons | Butter; melted |
| 1 | tablespoon | Flour |
| 8 | Scoops vanilla ice cream | |
Directions
Preheat the oven to 375 degrees F. Place the nuts on a baking sheet and toast until golden, about 8 to 10 minutes. Remove from the oven and cool completely. Using a sharp knife, roughly chop the nuts. Line a 10-inch tart pan with pastry. Sprinkle the nuts and coconut over the pastry. In a mixing bowl, beat the eggs. Combine the sugar, brown sugar, corn syrup, vanilla, salt, butter and flour. Mix well. Pour the mixture over the macadamia nuts and coconut. Place in the oven on sheet tray and bake for about 45 to 50 minutes, or until the filling sets. Remove from the oven and cool completely. Serve each piece of pie with a scoop of ice cream.
Yield: 8 servings
Recipe Courtesy Emeril Lagasse 1999 Converted by MC_Buster.
Recipe by: EMERIL LIVE SHOW #EMIC13 Converted by MM_Buster v2.0l.