Pecan and Coconut Tart

Pecan and Coconut Tart

Serves 8
Occasion Something Sweet
This pecan and coconut tart needs a bit of time preparing but is well worth it.

Ingredients

Pastry

  • 170g Flour
  • 1 tablespoon Icing Sugar (sieved)
  • pinch Salt
  • 90g unsalted Butter
  • 1 Egg Yolk
  • Iced Water
  • 1 small Egg (beaten, for brushing the pastry base)

Filling

  • 110g Pecan Nuts
  • 55g Almonds (flaked)
  • 25g Coconut (flaked unsweetened. If unavailable, just add extra nuts)
  • 85g unsalted Butter
  • 85g light Brown Sugar
  • 3 tablespoons Honey
  • 3 tablespoons Cream
  • 1 teaspoon Vanilla
  • 3 large Egg Yolks

Equipment

  • 20cm Quiche Pan (with removable base)

Directions

Dough
Place flour, butter and sugar in your food processor and process until it ressembles fine breadcrumbs.
While the machine is running, add the egg yolk and a little water until the dough comes together.
Remove the dough, wrap in clingfilm and allow to rest in the fridge for about 30-60 minutes.
Roasting the Nuts
Preheat oven 170C, 325F, Gas 3

Toast the coconut in the preheated oven just until light golden brown, stirring occasionally to toast it evenly - it will take 5-10 minutes.
Turn the heat up to 180C, 350F, Gas 4 and toast the nuts 5-6 minutes.

Preparing the Tart
Roll the pastry out and line the quiche pan. Line the pastry with bakewell of greaseproof paper and fill with dried beans.
Bake the pastry in a preheated oven for about 15 minutes or until lightly golden at the edges.
Very carefully remove the paper and the beans. If the paper appears to be sticking to the pastry, place the tart back in the oven for a few minutes until the pastry becomes firmer.
Brush the base of the tart with a little beaten egg and place back in the oven for a few minutes.
Remove and set aside until ready to use.
Assembling
Melt the butter, brown sugar and honey.
Remove from the heat and whisk in the cream, vanilla and egg yolks. Add the nuts and coconut and pour into the tart shell.

Bake at 190C, 375F, Gas 5 for about 20 minutes, or until set and golden brown.

Note

© Dublin Cookery School

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