Macadamia Nut And Coconut Tart

Recipe Ingredients

2 cups	474ml	Macadamia nuts
1		Ten-inch pie crust
1 cup	93g / 3.3oz	Shredded coconut flakes
4		Eggs
1/2 cup	99g / 3.5oz	Sugar
1/2 cup	80g / 2.8oz	Light brown sugar - (packed)
1 cup	328g / 11oz	Light corn syrup
1/2 teaspoon	2.5ml	Pure vanilla extract
1/8 teaspoon	0.6ml	Salt
4 tablespoons	60ml	Butter - melted
1 tablespoon	15ml	Flour
8		Vanilla ice cream

Recipe Instructions

Preheat the oven to 375 degrees.

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.

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C13)

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