For the crust
1 1/4 cups roasted macadamia nuts
1 1/4 cups sweetened shredded coconut
1 cup shelled pistachio nuts
3 tablespoons brown sugar
2 egg whites
Coconut cream (can be made five days ahead)
2 1/2 cups whole milk
1/2 cup sweetened shredded coconut, toasted
2 egg yolks
1 whole egg
1/3 cup sugar
2 tablespoons corn starch
pinch of salt
1 teaspoon vanilla
4 tablespoons chilled butter
1 large mango, peeled and sliced
2 tablespoons jam to glaze the tart, apricot is nice
Directions for the crust
Preheat the oven to 350 degrees. Combine the macadamia nuts, coconut, pistachios and brown sugar in a food processor and process until the nuts are all finely chopped; transfer to a bowl. Whisk the egg whites with a pinch of salt until they become foamy. Fold the egg whites into the nut mixture and let sit for a few minutes.
Grease a 9” tart pan with removable bottom and add nut mixture to the pan. Press mixture onto the bottom and up the sides. Place tart shell in the oven on a cookie sheet and bake until crust is puffed and beginning to brown, about 20 min. Remove from oven and allow to cool 5 minutes before carefully removing the pan sides. Transfer to wire rack and allow to cool completely.
Directions for the Coconut Cream
In a heavy bottom saucepan heat the milk and the toasted coconut until bubbles form around the edges and milk is steaming. Turn off heat and let the milk steep, covered, for 20 minutes. Strain into a large measuring cup or bowl and throw away the coconut (you should have 1 1/2 cups of milk left).
Place egg yolks, whole egg, sugar, cornstarch and salt into a bowl and whisk. Pour the warm milk into egg mixture, whisking the whole time so eggs and milk blend together. Return this mixture back to the saucepan and set over medium heat. Bring to a boil, whisking all the while. Boil for at least two minutes to cook the cornstarch and ensure a smooth pastry cream. You will see large thick bubbles popping. Remove from heat and stir in vanilla and butter, one tablespoon at a time. If it looks lumpy you can strain it again. Pour into a container and press a piece of plastic wrap on the surface to prevent a skin from forming. Cool, then refrigerate until ready to fill the tart shell.
To assemble the tart, whisk the chilled coconut cream thoroughly to loosen and spread onto the baked and cooled tart shell. Top with mango slices. To glaze the tart warm up a couple of tablespoons of the jam with a bit of water until it is spreading consistency. If the jam is lumpy or has bits of fruit in it, strain, and then brush onto the mango slices.
Notes and Instructions
Photo courtesy of Whats Cooking in Your World
Recipe contribution from Linda McElroy, adapted from: http://whatscookinginyourworld.blogspot.com/2012/01/day-177-tanzaniamango-and-lime-curd.html