Macadamia Coconut Tart
A rich, buttery tart filled with toasted coconut, macadamia nuts, and a hint of bourbon, perfect for special occasions or indulgent dessert moments.
Ingredients
Instructions
- Preheat the oven to 425°F.
- Roll out the pastry and line a 9-inch tart pan or individual tart pans with it.
- Bake the crust partially until it looks dry but remains very pale.
- Cool the crust completely before filling.
- Reduce the oven temperature to 350°F.
- Prepare the filling by combining unsalted butter, heavy cream, sugar, lemon zest, bourbon or rum, and vanilla extract in a saucepan.
- Cook over medium heat, stirring until the mixture is smooth and slightly thickened.
- Remove from heat and stir in the chopped macadamia nuts and toasted coconut.
- Pour the filling into the cooled tart shell.
- Bake at 350°F for about 20 minutes or until the filling is set and golden.
Nutrition & Diet Analysis (per serving)
668
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).