Home Party Dessert Recipe
4/19/2020
Lime and Macadamia Tart
(for the pastry)
1 1/2 cups all purpose flour
1/2 cup unsalted butter, cold, cut into small pieces
1 T sugar
pinch salt
1 egg yolk
1 to 2 T ice water
(for the filling)
2 large limes
1/2 cup sugar
2 eggs
1/2 cup ground unsalted macadamia nuts
6 T unsalted butter, melted
(for the garnish)
whipped cream
6 to 8 whole macadamia nuts
[how to make]
(for the pastry)
*Process the flour, butter, sugar, and salt in a food processor fitted with a steel blade until the mixture resembles coarse meal.
*Add the egg yolk.
*With the machine running, add enough of the water for the dough to gather into a ball.
*Remove from the machine, dust with flour, and wrap with plastic wrap.
*Refrigerate the dough at least 1 hour.
*Preheat oven to 400 degrees.
*Roll but the dough into a 12" circle on a lightly floured surface.
*Line a 9" tart pan with the dough.
*Trim and crimp the edges.
*Prick the bottom of the dough all over with a fork.
*Line the shell with parchment paper and weight with dried beans or pie weights and let cool.
(for the filling)
*Remove the zest from the limes with a vegetable peeler and chop fine with a chef's knife.
*Place the zest, sugar, eggs, and ground nuts in a food processor fitted with a steel blade.
*Process 30 seconds.
*Squeeze the juice from the limes and add the juice and butter to the egg mixture.
*Process until well combined, about 10 seconds.
*Remove the paper from the shell and carefully pour in the filling.
*Bake until the filling is firm and lightly browned on top, about 30 minutes.
*Let cool to room temperature
(for the finish)
*Cut the tart into wedges and garnish each serving with whipped cream and whole macadamia nuts.
-makes 6 to 8-
Note: I found this recipe in "The Silver Palate Good Times Cookbook".
1 1/2 cups all purpose flour
1/2 cup unsalted butter, cold, cut into small pieces
1 T sugar
pinch salt
1 egg yolk
1 to 2 T ice water
(for the filling)
2 large limes
1/2 cup sugar
2 eggs
1/2 cup ground unsalted macadamia nuts
6 T unsalted butter, melted
(for the garnish)
whipped cream
6 to 8 whole macadamia nuts
[how to make]
(for the pastry)
*Process the flour, butter, sugar, and salt in a food processor fitted with a steel blade until the mixture resembles coarse meal.
*Add the egg yolk.
*With the machine running, add enough of the water for the dough to gather into a ball.
*Remove from the machine, dust with flour, and wrap with plastic wrap.
*Refrigerate the dough at least 1 hour.
*Preheat oven to 400 degrees.
*Roll but the dough into a 12" circle on a lightly floured surface.
*Line a 9" tart pan with the dough.
*Trim and crimp the edges.
*Prick the bottom of the dough all over with a fork.
*Line the shell with parchment paper and weight with dried beans or pie weights and let cool.
(for the filling)
*Remove the zest from the limes with a vegetable peeler and chop fine with a chef's knife.
*Place the zest, sugar, eggs, and ground nuts in a food processor fitted with a steel blade.
*Process 30 seconds.
*Squeeze the juice from the limes and add the juice and butter to the egg mixture.
*Process until well combined, about 10 seconds.
*Remove the paper from the shell and carefully pour in the filling.
*Bake until the filling is firm and lightly browned on top, about 30 minutes.
*Let cool to room temperature
(for the finish)
*Cut the tart into wedges and garnish each serving with whipped cream and whole macadamia nuts.
-makes 6 to 8-
Note: I found this recipe in "The Silver Palate Good Times Cookbook".
Labels: lime tart recipe, macadamia tart recipe, tart recipe
4/04/2020
Coconut Flan
2 T vegetable oil
[how to make]
-serves 8-
Note: This recipe came from "bon Appetit".
1 tablespoon plus 1/4 cup water
1 3/4 cups sugar
3/4 cup sweetened flaked coconut
1 13.5-ounce can unsweetened coconut milk
1 cup whole milk
1 vanilla bean, split lengthwise in half
8 large egg yolks
3 tablespoons triple sec
[how to make]
*Whisk oil and 1 tablespoon water in small bowl to blend.
*Brush inside of eight 3/4-cup custard cups or ramekins with oil mixture.
*Combine 1 cup sugar and remaining 1/4 cup water in heavy medium saucepan.
*Stir over medium-low heat until sugar dissolves.
*Boil without stirring until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling occasionally, about 9 minutes.
*Immediately divide caramel among prepared custard cups.
*Using oven mitts, tilt each custard cup to coat bottom with caramel.
*Place cups in large roasting pan.
*Preheat oven to 350 degrees.
*Spread coconut on baking sheet.
*Toast in oven until light golden, stirring occasionally, about 10 minutes.
*Maintain oven temperature.
*Combine coconut milk and milk in another medium saucepan.
*Scrape in seeds from vanilla bean; add bean.
*Bring to boil. Remove from heat.
*Cover; steep 10 minutes.
*Remove vanilla bean.
*Using electric mixer, beat egg yolks and 3/4 cup sugar in large bowl until thick and pale, about 4 minutes.
*Gradually whisk hot milk mixture into egg mixture.
*Whisk in triple sec. Stir in 1/2 cup toasted coconut.
Divide custard among caramel-lined custard cups.
*Pour enough hot water into roasting pan to come halfway up sides of custard cups.
*Bake until custards are almost set and move only slightly when cups are shaken gently, about 50 minutes.
*Remove custards from water.
*Cool slightly.
*Chill uncovered overnight.
*Run small sharp knife around custards to loosen.
*To unmold each custard, place plate atop custard cup.
*Firmly grasp custard cup and plate and invert, shaking gently and allowing custard to settle on plate. *Sprinkle custards with remaining 1/4 cup toasted coconut and serve.
-serves 8-
Note: This recipe came from "bon Appetit".
Labels: coconut flan recipe, coconut recipe, Flan recipe
