Coconut Macaroon Tart Food

COCONUT TART

Steps:

• Heat oven to 200C/fan 180C/gas 6. Place a shallow 23cm flan tin on a baking tray. Tip the spices, coconut and sugar into a pan with 150ml water and cook over a low heat for about 5 mins, stirring frequently to ensure the mixture doesn't catch. Set aside to cool.
• Meanwhile, roll out the pastry on a lightly floured surface and use to line the flan tin. Trim off the excess pastry, fill the pastry case with baking parchment and baking beans and cook for 15 mins. Remove the beans and cook for 5 mins more so the pastry on the base of the tin is just cooked, but not brown.
• Beat the egg and melted butter into the cooled coconut mixture, then spoon into the pastry case and smooth the top. Bake for 25 mins until the pastry is golden and the coconut pale golden. Serve with cream or real vanilla ice cream and some Cape gooseberries, then follow with cups of black Rooibos tea.

COCONUT MACAROONS

Steps:

• Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

COCONUT MACAROON TART

Steps:

• This decorative tart goes well with ice cream and makes a good dinner party dessert. The coconut is naturally oily, which helps to preserve the tart for a few days.
• Make the Sweet Shortcrust Pastry, recipe follows, leaving to chill for 30 minutes before using.
• Remove the paper and beans, brush with a little leftover beaten egg and return to the oven for 2 minutes. If there are any little holes or cracks in the pastry, just patch it up with any leftover raw pastry before you return it to the oven. Remove from the oven and set aside in the tin while you make the filling. The pastry can be baked a day in advance and kept covered until you need it.
• For the filling: whisk the eggs, caster sugar and cinnamon together in a bowl. Add the desiccated coconut and the melted butter, and mix well. Pour the filling into the cooked pastry crust, and bake in the oven until it is golden brown and just set in the center, about 40 to 45 minutes. Cook's Note: Sometimes I turn the oven down to 325 degrees F, after about 30 minutes, if it has already turned a good golden brown and I don't want it any darker.
• Remove the tart from the oven, and let stand in the pan for about 10 minutes before carefully removing and allowing to cool on a wire rack. Dust the tart with icing sugar to serve.
• Place the flour, sugar, and butter in a food processor and whiz or pulse briefly. Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together.
• If making by hand, rub the butter into the flour until it resembles coarse bread crumbs. Then, using your hands, add just enough egg to bring the dough together. With your hands, flatten out the ball of dough, until it is about 3/4-inch thick, and then wrap in plastic wrap or place in a plastic bag, and leave in the refrigerator for at least 30 minutes or, if you are pushed for time, in the freezer for 10 to 15 minutes.

COCONUT TARTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place frozen mini tart shells on a baking sheet.
• Beat the butter, sugar, egg, evaporated milk, and vanilla extract, mixing until fully combined. Stir in the coconut. Place 1/2 teaspoon of jam into each mini tart shell, and fill the shells with about 1 tablespoon of the coconut mixture.
• Bake in the preheated oven until the shells and topping are lightly golden brown, about 20 minutes. Cool on wire rack.

ALMOND MACAROON TART

Steps:

• Preheat oven to 350°. Place almonds and coconut in a food processor; process until finely ground. Add flour and sugar; pulse to combine. Add butter; pulse until crumbly. Reserve 1-1/2 cups crumb mixture for topping. Press remaining mixture onto bottom and up sides of a greased 11-in. fluted tart pan with removable bottom., For filling, place confectioners' sugar, 1/2 cup coconut, almond paste and extract in food processor; pulse until fine crumbs form. Add egg whites; process until blended. Spread into crust; sprinkle with reserved topping., Bake 25-30 minutes or until golden brown. Sprinkle with remaining coconut; bake 5-8 minutes longer or until coconut is lightly browned. Cool completely on a wire rack.

COCONUT MACAROONS

Steps:

• Whisk together the egg whites and caster sugar in a large bowl for 2-3 mins until light and frothy, and the sugar has dissolved. Add the coconut, a pinch of salt and the vanilla, then stir until combined. Leave to stand for 10 mins.
• Heat the oven to 170C/150C fan/gas 3½. Line a baking sheet with baking parchment. Scoop teaspoonfuls of the mixture and roll into compact balls, then arrange on the prepared baking sheet. Bake for 10-12 mins until golden.
• Leave on the baking sheet to cool completely. Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water, or in short 20-second bursts in the microwave. Tip the melted chocolate into a small bowl, then dip the bottom of each cooled macaroon into the chocolate and wipe off any excess. Arrange on a sheet of baking parchment, chocolate-side up, then put in the fridge for 20 mins, or until set. You can use any remaining melted chocolate to pipe in zigzags over the top, if you like, then leave to set.

LEMON MACAROON TARTLETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 mini muffin cups.
• In a mixing bowl, combine 2 cups coconut, sugar, flour, vanilla and egg whites; stir well. Divide mixture evenly among the prepared mini muffin cups, pressing mixture into bottom and up sides of muffin cups (use cooking spray on hands to prevent the mixture from sticking to your hands).
• Bake in the preheated 400 degree F (200 degrees C) oven until the edges are browned. Cool 2 minutes in the muffin tins on a wire rack. Remove from tins and cool completely on a wire rack.
• Prepare lemon pudding mix according to package instructions. Spoon lemon mixture into each macaroon tartlet shell. Top with 2 teaspoons of whipped topping sprinkled with 1/2 teaspoon coconut.

CARIBBEAN COCONUT TART

Steps:

• Prepare the pastry as directed: In a bowl, stir together flour, sugar, baking powder, salt and grated orange peel.
• With a pastry blender, cut in butter until fine particles form.
• Add 1 lightly beaten egg and stir with a fork until well blended; work with your hands until dough holds together in a ball. Divide into thirds.
• Set aside 1/3 of the pastry for lattice strips.
• On a lightly floured waxed paper, roll out the other 2/3 to a 12-inch circle. Use the paper to lift and gently turn pastry into a 10 1/2-inch tart pan with removable bottom (or 10-inch pie pan).
• Shape to bottom and sides of pan; trim excess from top edge of tart pan (or away from rim of pie pan).
• Bake in a 325*F oven for 8 minutes.
• Meanwhile, divide remaining pastry into 10 pieces; on a lightly floured board roll each into a 10 to 12 inch rope. Cover and refrigerate while mixing filling.
• Filling: In a bowl lightly beat the eggs, then stir in sugar, salt and flour. Add coconut, orange juice and melted butter; mix well. Pour into prepared crust.
• Criss-cross ropes of dough on top of filling. Trim and press ends to edges of pastry. Return to a 325* oven and bake until crust is golden brown and center is set, about 40 minutes.
• Warm the jelly or jam until melted and carefully brush it over top of hot tart. Cool completely, as long as 24 hours, then remove sides of pan and cut tart in wedges.

FIRST-PLACE COCONUT MACAROONS

Steps:

• In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well., Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.

COCONUT MACAROON TARTLETS

Steps:

• Make the crust: Preheat oven to 350 degrees.
• In a large bowl, combine coconut, egg whites, and sugar until mixture holds together when squeezed.
• Form 1 heaping tablespoon coconut mixture into a ball. Press ball into a 2-inch brioche or tartlet tin (or mini muffin cup), making a thumbprint in the center and pressing out so mixture forms a 1/4-inch-thick crust. Repeat with remaining coconut mixture. Place tins on rimmed baking sheet.
• Bake crusts until golden brown, about 25 minutes. Set crusts aside until cool enough to handle. Unmold crusts onto a wire rack to cool completely.
• Make the ganache: Place both chocolates in a heatproof bowl; set aside. In a small saucepan, combine cream, honey, and salt; bring to a boil over medium-high heat. Pour cream mixture over chocolate and let stand until chocolate is melted, about 5 minutes. Whisk to make smooth.
• Strain chocolate mixture through a fine mesh sieve into a medium bowl; stir in vanilla extract. Pour ganache into baked tartlet shells, spreading with a spatula to make smooth.
• Make the topping: Pour cream into a chilled mixing bowl. Scrape vanilla seeds into cream; reserve pod for another use. Whisk until soft peaks form. Top ganache with whipped cream; top with toasted shaved coconut and serve.

CHOCOLATE TART WITH COCONUT MACAROON CRUST

Steps:

• Heat oven to 350. In a medium bowl, stir together all crust ingredients. Gently press mixture in bottom and up side of 9 in tart pan with removeable bottom.
• Bake 12-15 minutes or until golden brown. Cool completely on wire rack, about 30 minutes.
• Meanwhile place whipping cream and chocolate in med microwave safe bowl. Microwave on med 1 minute 40 seconds to 2 minutes or until chocolate is almost melted; stir until smooth. Stir in almond extract. Pour into cooled crust; refrigerate 45 minutes. Sprinkle almonds around edge.
• Refrigerated 4 hours or until set. Cover until ready to serve. Let stand at room temperature 15-30 minutes before serving.
• Tip: to toast almonds, place on baking sheet, bake at 375 for 5 minutes, or until golden brown.

MACAROON CHERRY TART

Steps:

• 1. Preheat oven to 350 degrees with rack in the middle. Butter an 8x11 tart pan or spring form pan and line with parchment paper.
• 2. In a large bowl combine the flour, 3/4 cup of the coconut, 3/4 cup of the sugar, and salt. Stir in the melted butter and mix until dough is crumbly. Press the mixture into the pan, and bake for 15 minutes. Remove and set aside.
• 3. Combine the remaining 2 cups coconut, the remaining 1/2 cup sugar, and egg whites. Mix until well combined.
• 4. Evenly distribute most of the cherries across the the crust of the tart. Now drop little spoonfuls of the macaroon topping over the cherries (I dirty up my hands for this part), and mush/press the coconut topping around a bit into the spaces behind the cherries. You can let at least some of the colorful cherries pop through the topping for effect. Bake for about 20 minutes or until the peaks of the macaroon topping are deeply golden. Let tart cool and serve.

COCONUT MACAROON TART

Steps:

• 1. PASTRY: Place the flour, sugar, and butter in a food processor and whiz or pulse briefly. Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together. (*If making by hand, rub the butter into the flour until it resembles coarse bread crumbs. Then, using your hands,add just enough egg to bring the dough together.) With your hands, flatten out the ball of dough, until it is about 3/4 inch thick, and wrap it in plastic wrap or place in a plastic bag, and leave in the refrigerator for at least 30 minutes or, if pushed for time, in the freezer for 10 to 15 minutes.
• 2. Pre heat oven to 350 degrees. LINE A 9 INCH TART PAN: Roll out pastry dough between 2 pieces of plastic wrap. Make large enough to cover bottom and sides. (use powder sugar if it sticks to your hands) Remove plastic wrap before setting into tart pan. Lay dough over tart pan and gently, start with the bottom and work around to the side and cover tart pan. Use your roller, to roll over top of tart pan, to cut extra crust off. (save dough in extra plastic wrap to do any repairs) After you have Lined a 9 inch tart pan with the pastry dough, blind bake tart. (Blind baking: Line pastry with foil, parchment or greaseproof paper, leaving plenty to come up the sides. Fill with baking beans and bake "blind" in a 350 degree oven for 15 to 20 minutes or until the pastry feels dry. Remove the paper and beans, brush with a little leftover beaten egg and return to the oven for 2 minutes. If there are any holes or cracks in the pastry, just patch with leftover raw pastry before you return to oven.. Set crust aside while you make the filling.
• 3. FOR THE FILLING: Whisk the eggs, sugar and cinnamon together in a bow. Add the coconut and melted butter, and mix well. Pour the filling into the cooked pastry crust, and bake in the oven until it is golden brown and just set in the center, about 40 to 45 minutes
• 4. *Turn oven down to 325 degrees, after about 30 minutes, if it has already turned a good golden brown).
• 5. Remove the tart from the oven, and let stand in the pan for about 10 minutes before carefully removing and allowing to cool on a wire rack. Dust with powdered sugar to serve. Variation: Coconut and raspberry tart: Omit cinnamon. Spread 1 generous tablespoon of rasberry jam onto the baked pastry base before pouring in the coconut filling. * 1 tablespoon is not enough, add at least 2 heaping tablespoons of jam or more.