Mixture
1 1/2 cups all-purpose flour
6 tablespoons cold unsalted butter, cut into pieces
2 tablespoons cold water
1 teaspoon salt
Filling
1 cup maple syrup (or corn syrup)
3/4 cup chopped macadamia nuts
1/2 cup shredded fresh coconut
6 tablespoons melted unsalted butter
4 teaspoons cornstarch
3 beaten eggs
1/2 teaspoon salt
Accessories
15 small tart pans with 7 cm diameters
Mixture
1 1/2 cups all-purpose flour
6 tablespoons cold unsalted butter, cut into pieces
2 tablespoons cold water
1 teaspoon salt
Filling
1 cup maple syrup (or corn syrup)
3/4 cup chopped macadamia nuts
1/2 cup shredded fresh coconut
6 tablespoons melted unsalted butter
4 teaspoons cornstarch
3 beaten eggs
1/2 teaspoon salt
Accessories
15 small tart pans with 7 cm diameters
Mixture
1
In a bowl, sift together the flour and salt
Add the cold butter and mix until it resembles coarse crumbs
Gradually add the water and knead until smooth
Form into a ball and wrap in aluminum foil
Refrigerate for 15 minutes
2
Grease the tart pans with the mixture
Distribute the macadamia nuts on top and sprinkle with shredded coconut
Refrigerate for 15 minutes
Aquatic heat
Filling
In a bowl, mix together the eggs, cornstarch, maple syrup, salt, and melted butter
Distribute among the cakes and bake at medium temperature for 15 minutes
Change the temperature to high, cover with aluminum foil, and bake for an additional 25 minutes or until firm
Remove from pans and serve with ice cream.
