Description
An elegant 11-inch tart with a coconut-macadamia nut crust, filled with lemon mascarpone cream and a layer of pomegranate jelly.
Ingredients
Units
Scale
- 1 cup all-purpose flour
- 1/2 cup finely ground coconut
- 1 cup roasted salted macadamia nuts, ground
- 1/3 cup sugar
- Pinch of salt
- 1 1/4 sticks chilled unsalted butter, cut into 1/2-inch cubes
- 1 large egg yolk
- 1 teaspoon water
- 1 teaspoon coconut extract (optional)
- 8 ounces mascarpone cheese
- 1/2 cup lemon curd
- 1/4 teaspoon ginger, grated
- Zest of 1 lemon
- 1/2 cup pomegranate jam
- Fresh pomegranate seeds, for garnish
Instructions
- First make the crust: Blend the first 5 ingredients in a food processor until fine. Next, add the butter and pulse lightly to combine.
- Add the egg yolk and 1 teaspoon of water (and coconut extract, if desired) and pulse until moist clumps form. If the dough is too dry, add more water, ½ teaspoon at a time, until it reaches the desired consistency.
- Turn the dough out of the food processor onto a clean, floured work surface. Gather into a ball and then flatten into a disk. Wrap in plastic wrap and chill for 1 hour.
- Roll out the dough between 2 sheets of parchment paper until it is larger than an 11-inch tart pan. Invert the crust into an 11-inch tart pan with a removable bottom. Trim the edges, and refrigerate for 20 minutes.
- Meanwhile, preheat the oven to 425 degrees.
- Cover the pan with foil and fill with baking beads (or dry beans) and bake for 5 minutes.
- Reduce the temperature to 350 degrees and remove the tart from the oven. Remove foil and weights.
- Prick the crust all over with a fork (5 or 6 times) and put back in the oven.
- Bake until the crust is golden, about 15 to 18 minutes, and let cool completely before filling.
- Next make the filling: Beat together the mascarpone, lemon curd and ginger until smooth. Set aside.
- Smear the jam/jelly inside the cooled tart. Spread the mascarpone filling on top of the jelly, smoothing it out with a spatula.
- Grate the zest of 1 lemon over the top and/or sprinkle with fresh pomegranate seeds. Store in the refrigerator for up to 1 week.
Notes
For a stronger coconut flavor, add coconut extract to the crust. The tart can be made a day ahead and stored in the refrigerator. Garnish with fresh pomegranate seeds just before serving for the best presentation. If you don’t have pomegranate jam, you can substitute with another tart fruit jam.
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15
- Sodium: 150
- Fat: 25
- Carbohydrates: 30
- Fiber: 3
- Protein: 5
- Cholesterol: 40