So Easy Macaroon Tart Recipes

Steps:

• Prepare the crust: Heat the oven to 350 degrees. Spread the coconut in an even layer on a large rimmed baking sheet and toast until deep golden brown, 20 to 25 minutes, tossing occasionally and keeping a close eye in the last 5 minutes to avoid burning. Let cool completely. Using butter, grease an 8 1/2-by-12-inch fluted rectangle or a 10-inch fluted round pan with a removable bottom. Line the bottom with parchment and grease the parchment with butter.
• In a large bowl, combine the coconut, egg whites, sugar and salt; press into the prepared tart pan. Bake on a rimmed baking sheet until set, 25 to 30 minutes. Transfer the baking sheet to a wire rack to cool completely.
• Prepare the custard: Set a fine-mesh sieve over a medium bowl. In a separate medium bowl or a large glass measuring cup, whisk together milk, cream and egg yolks. Add sugar and cornstarch to a medium saucepan; gradually whisk in milk mixture until smooth. Add the 2 tablespoons butter and vanilla bean and seeds and cook mixture over medium heat, whisking constantly, until it has thickened and just come up to a low boil, 6 to 7 minutes. Continue to cook, stirring constantly, for another minute. Pour custard through sieve, using a spatula to scrape it through and discarding any solids. Stir rose water into custard, if using, then pour mixture into prepared crust. Let cool slightly, then cover with plastic wrap pressed against the surface of the custard and chill until firm, at least 4 hours.
• Prepare the rhubarb: In a medium pot, combine sugar, 2 cups water and the vanilla bean and seeds, and bring to a boil. Simmer until the sugar dissolves, about 2 minutes. Stir in rhubarb, simmer for 1 minute, and remove from heat. Let cool completely.
• Gently remove the rhubarb from the cooled pot, letting the syrup drip back into the pot. Top the chilled tart with the rhubarb in a decorative pattern. Lift the tart out of the rim to serve.

Steps:

• CRUST: Heat oven to 375^. Line a 9-inch pie pan or tart pan with removable bottom with heavy-duty foil, pressing foil into the scalloped sides of pan or pie pan. Grease or spray foil and dust with flour. --- Combine all ingredients except butter and egg yolk; and place in a blender. Pulse or blend until combine; remove container and place mixture into a medium bowl; add the cold butter and beaten egg yolk and mix thoroughly. Press dough into a deep dish pie plate or spring-form pan to a 1/4 inch thickness;on Bottom and up sides. Sprinkle with 1 teaspoon granulated sugar. Prick crust all over with fork tines.Bake in oven for 10 minutes.This only needs to partially baked. Cool.
• Filling: Combine the grated lemon rind, and raspberry jam then spread evenly in bottom of cooled pie shell.Evenly sprinkle the 1/4 cup of coconut over the jam mixture.
• In a mixing bowl beat the eggs slightly with a rotary beater or fork. Stir in the 1/2 cup sugar, vanilla and salt. Gradually stir in the milks; mix well. Stir in 1 cup of the coconut.Place the pie shell on the oven rack before pouring in the pie filling. Pour filling into the pie shell carefully, so as not to disturb the raspberry/coconut layer.Sprinkle with a little nutmeg over top.
• Bake for 20 minutes in the 375^ oven. Reduce oven temperature to 350^ and bake for 35 minutes more, or till a knife inserted off center comes out clean. Let cake cool for 5 minutes then Spread meringue over top , carefully sealing to edge of pastry to prevent shrinkage. Sprinkle remaining sugar and coconut over meringue and bake in 350^ oven for 12-15 minutes or till meringue is golden. Just enough to caramelize the sugar lightly. This happen quickly so watch it closely.Cool completely on wire rack.
• Remove cake from spring-form when cake is completely cool. --- Meringue: Beat all ingredients ,except sugar in a small mixer bowl on medium speed for 1 minute or until soft peaks form. Gradually all sugar, a little at a time and beat at high speed for 4 minutes until stiff glossy peaks form and sugar is dissolved.Spread on hot mixture.Sprinkle with sugar and coconut. Bake as stated above. Enjoy.

Steps:

• 1. Preheat oven to 350 degrees with rack in the middle. Butter an 8x11 tart pan or spring form pan and line with parchment paper.
• 2. In a large bowl combine the flour, 3/4 cup of the coconut, 3/4 cup of the sugar, and salt. Stir in the melted butter and mix until dough is crumbly. Press the mixture into the pan, and bake for 15 minutes. Remove and set aside.
• 3. Combine the remaining 2 cups coconut, the remaining 1/2 cup sugar, and egg whites. Mix until well combined.
• 4. Evenly distribute most of the cherries across the the crust of the tart. Now drop little spoonfuls of the macaroon topping over the cherries (I dirty up my hands for this part), and mush/press the coconut topping around a bit into the spaces behind the cherries. You can let at least some of the colorful cherries pop through the topping for effect. Bake for about 20 minutes or until the peaks of the macaroon topping are deeply golden. Let tart cool and serve.

Steps:

• This decorative tart goes well with ice cream and makes a good dinner party dessert. The coconut is naturally oily, which helps to preserve the tart for a few days.
• Make the Sweet Shortcrust Pastry, recipe follows, leaving to chill for 30 minutes before using.
• Remove the paper and beans, brush with a little leftover beaten egg and return to the oven for 2 minutes. If there are any little holes or cracks in the pastry, just patch it up with any leftover raw pastry before you return it to the oven. Remove from the oven and set aside in the tin while you make the filling. The pastry can be baked a day in advance and kept covered until you need it.
• For the filling: whisk the eggs, caster sugar and cinnamon together in a bowl. Add the desiccated coconut and the melted butter, and mix well. Pour the filling into the cooked pastry crust, and bake in the oven until it is golden brown and just set in the center, about 40 to 45 minutes. Cook's Note: Sometimes I turn the oven down to 325 degrees F, after about 30 minutes, if it has already turned a good golden brown and I don't want it any darker.
• Remove the tart from the oven, and let stand in the pan for about 10 minutes before carefully removing and allowing to cool on a wire rack. Dust the tart with icing sugar to serve.
• Place the flour, sugar, and butter in a food processor and whiz or pulse briefly. Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together.
• If making by hand, rub the butter into the flour until it resembles coarse bread crumbs. Then, using your hands, add just enough egg to bring the dough together. With your hands, flatten out the ball of dough, until it is about 3/4-inch thick, and then wrap in plastic wrap or place in a plastic bag, and leave in the refrigerator for at least 30 minutes or, if you are pushed for time, in the freezer for 10 to 15 minutes.

Steps:

• Make the crust: Preheat oven to 350 degrees.
• In a large bowl, combine coconut, egg whites, and sugar until mixture holds together when squeezed.
• Form 1 heaping tablespoon coconut mixture into a ball. Press ball into a 2-inch brioche or tartlet tin (or mini muffin cup), making a thumbprint in the center and pressing out so mixture forms a 1/4-inch-thick crust. Repeat with remaining coconut mixture. Place tins on rimmed baking sheet.
• Bake crusts until golden brown, about 25 minutes. Set crusts aside until cool enough to handle. Unmold crusts onto a wire rack to cool completely.
• Make the ganache: Place both chocolates in a heatproof bowl; set aside. In a small saucepan, combine cream, honey, and salt; bring to a boil over medium-high heat. Pour cream mixture over chocolate and let stand until chocolate is melted, about 5 minutes. Whisk to make smooth.
• Strain chocolate mixture through a fine mesh sieve into a medium bowl; stir in vanilla extract. Pour ganache into baked tartlet shells, spreading with a spatula to make smooth.
• Make the topping: Pour cream into a chilled mixing bowl. Scrape vanilla seeds into cream; reserve pod for another use. Whisk until soft peaks form. Top ganache with whipped cream; top with toasted shaved coconut and serve.

Steps:

• Preheat oven to 350 degrees, with rack in middle of oven. Butter an 8-by-11-inch tart pan and line bottom and sides with parchment paper.
• Make the crust: Combine flour, coconut, sugar, and salt in a large bowl. Stir in melted butter and mix until dough is crumbly. Firmly press mixture into bottom of prepared pan. Bake until just golden, about 15 minutes. Remove and set aside to cool slightly.
• Meanwhile, make the filling: Combine coconut, sugar, and egg whites. Stir until well combined.
• Arrange blackberries in crust. Evenly top berries with small dollops of macaroon filling.
• Bake for 20 to 25 minutes, until peaks of macaroon filling are deeply golden. Let cool, and garnish with pistachios. Slice into small squares.