Sunday, June 19, 2011

Coconut Cream Tart with Chocolate Macadamia Nut Crust

Oh my lord. When I was poking over Sweet and Crumbly earlier last week, we got to talking about restaurants on Kauai. Geni had just come back, and I'll be heading out in 5 weeks time.

She posted a picture of some seriously delicious looking Haupia Pie, and I got to wondering about doing some kind of riff off the chocolate-coconut-macadamia nut pie, except making it vegan.

It was a challenge I was SUPER excited about tackling.

I whipped up a simple coconut custard and poured it into a macadamia-coconut version of the hazelnut crust I did a few weeks ago. My intention was to make this a frozen tart, but after tt set up in the freezer for a couple of hours, the night was coming to an end. So, it was whipped out early and was quickly inhaled by three of us during the end of  Bachelorette.


Coconut Cream Tart with Chocolate Macadamia Nut Crust


for filling

1 cup almond or soy milk
1 cup coconut milk
½ cup granulated sugar
¼ cup cornstarch
½ tsp kosher salt
1 tsp vanilla extract
¼ tsp coconut extract
1 ripe banana
1 oz grated chocolate
¼ cup flaked coconut

for crust

½ cup macadamia nuts 
¼ cup flaked unsweetened coconut
¼ cup oats
2 tbsp cocoa powder
1 tbsp coconut oil
2 tbsp maple syrup
1 tsp vanilla extract


1. For filling: In a measuring cup, whisk together almond and coconut milks. Set aside. In a saucepan set over medium heat, whisk together sugar, cornstarch and salt. Add in coconut milk mixture and cook, stirring constantly, until mixture coats the back of a spoon. Stir in vanilla and coconut extracts. Pour into a bowl and cover with plastic wrap. Press the plastic directly onto the custard, so it does not form a skin. Set in fridge to chill. Mixture will continue to thicken as it cools.

2. For crust: Heat oven to 350ยบ. Spread macadamia nuts, coconut and oats on a baking sheet. Toast for 5 or so minutes, or until just beginning to colour. Place nuts, coconut and oats in a food processor and pulse 2-3 times, just to break up the mixture. Add in the remaining crust ingredients and pulse until mixture is crumbly. Pat into a greased, parchment lined 6" springform pan. Be sure to form a rim up the wall of the pan to keep the custard in. Set aside in freezer to chill for 30 minutes.

3. To assemble: Remove crust from freezer. Slice banana thinly and place directly on top of crust. Pour custard over bananas. Sprinkle with grated chocolate and flaked coconut. Place back in freezer for 1-2 hours, until just beginning to freeze. Serve with additional grated chocolate if desired.

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