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 (240 ml) all-purpose flour
- 1/2 cup (120 ml) finely ground coconut
- 1 cup (240 ml) roasted salted macadamia nuts, ground
- 1/3 cup (80 ml) sugar
- Pinch of salt
- 1 1/4 sticks chilled unsalted butter, cut into 1/2-inch cubes
- 1 large egg yolk
- 1 tsp water
- 1 tsp coconut extract (optional)
- 8 oz (225 g) mascarpone cheese
- 1/2 cup (120 ml) lemon curd
- 1/4 tsp ginger, grated
- Zest of 1 lemon
- 1/2 cup (120 ml) 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 tsp of water (and coconut extract, if desired) and pulse until moist clumps form. If the dough is too dry, add more water, 1/2 tsp 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