Macadamia Nut Tort

Name: Macadamia Nut Tort
Yield: 15
Ingredients: Crust; 1 1/2 cups all-purpose flour; 6 tablespoons cold unsalted butter, cut into pieces; 2 tablespoons ice-cold water; 1 teaspoon salt; Filling; 1 cup maple syrup (or corn syrup); 1 cup chopped macadamia nuts; 1/2 cup shredded fresh coconut; 6 tablespoons melted unsalted butter; 4 tablespoons grated Parmesan cheese; 3 egg yolks, beaten; 1 pinch of salt; Garnish; 15 small tart shells with 7 cm diameter

1
Crust
2
1 1/2 cups all-purpose flour
3
6 tablespoons cold unsalted butter, cut into pieces
4
2 tablespoons ice-cold water
5
1 teaspoon salt
6
Filling
7
1 cup maple syrup (or corn syrup)
8
1 cup chopped macadamia nuts
9
1/2 cup shredded fresh coconut
10
6 tablespoons melted unsalted butter
11
4 tablespoons grated Parmesan cheese
12
3 egg yolks, beaten
13
1 pinch of salt
14
Garnish
15
15 small tart shells with 7 cm diameter

Ingredients

1
Crust
2
1 1/2 cups all-purpose flour
3
6 tablespoons cold unsalted butter, cut into pieces
4
2 tablespoons ice-cold water
5
1 teaspoon salt
6
Filling
7
1 cup maple syrup (or corn syrup)
8
1 cup chopped macadamia nuts
9
1/2 cup shredded fresh coconut
10
6 tablespoons melted unsalted butter
11
4 tablespoons grated Parmesan cheese
12
3 egg yolks, beaten
13
1 pinch of salt
14
Garnish
15
15 small tart shells with 7 cm diameter

Directions

1
Crust
2
In a bowl, sift together flour and salt
3
Add the cold butter and mix until it resembles coarse crumbs
4
Gradually add the ice-cold water and mix until a dough forms
5
Wrap in plastic wrap and refrigerate for 15 minutes
6
Preheat oven to high heat
7
Butter the tart shells and fill with crust mixture
8
Sprinkle shredded coconut on top
9
Refrigerate for 15 minutes
10
Bake in preheated oven at medium-high heat for 15 minutes, then reduce heat to medium and bake for an additional 25 minutes or until firm
11
Let cool, then serve chilled with ice cream.