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Mango-Pineapple Tart with Macadamia Nut Crust Recipe

Mango-Pineapple Tart with Macadamia Nut Crust Recipe

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Mango-Pineapple Tart with Macadamia Nut Crust

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Ingredients

Count

Nutrition

975

Calories

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Ingredients:

Serving

1 1/2 cups all purpose flour
1 cup roasted salted macadamia nuts
1/3 cup sugar
1/4 tsp salt
10 tbsp (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
1 tsp (or more) water
1/2 tsp almond extract
1 1/2 cups whole milk
1/2 cup whipping cream
1 vanilla bean , split lengthwise
6 large egg yolks
1/2 cup sugar
1/4 cup cornstarch
3 1/2 tsp dark rum
1/2 pineapple , halved lengthwise, cored, cut crosswise into 1/4-inch-thick slices
2 mangoes, peeled, halved , cut crosswise into 1/4-inch-thick slices
1/4 cup apricot preserves, melted

Directions:

For crust: Blend first 4 ingredients in processor until nuts are finely ground. Using on/off turns, cut in butter until pea-size pieces form. Add yolk, 1 teaspoon water, and extract; using on/off turns, blend just until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball; flatten into disk. Wrap in plastic and chill 3 hours.
Roll out dough between 2 lightly floured sheets of waxed paper to 1/4-inch thickness. Peel off top sheet of paper. Invert crust into 11-inch round tart pan with removable bottom. Peel off paper; press dough into pan. Trim edges. Push crust 1/8 inch above top edge of pan. Refrigerate 1 hour.
Preheat oven to 375°F. Bake crust until golden, about 25 minutes. Cool. (Can be made 1 day ahead. Wrap and store at room temperature.)
For filling: Combine milk and cream in heavy medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk yolks, sugar, and cornstarch in large bowl to blend. Gradually whisk hot milk mixture into yolk mixture; return to saucepan and whisk over medium heat until thick and beginning to bubble, about 8 minutes. Transfer to medium bowl. Cool slightly; mix in rum. Press plastic wrap onto surface of custard. Chill until cold, at least 4 hours. (Can be made 1 day ahead. Keep chilled.)
For assembly: Remove vanilla bean from filling. Whisk filling just until smooth; spread in crust. Arrange pineapple and mango slices in concentric circles atop filling. Brush fruit with preserves. (Tart can be assembled 3 hours ahead. Refrigerate.)

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	974.83 Kcal (4081 kJ)
Calories from fat	803.32 Kcal
		% Daily Value*
Total Fat	89.26g	137%
Cholesterol	317.12mg	106%
Sodium	154.93mg	6%
Potassium	267.83mg	6%
Total Carbs	38.91g	13%
Sugars	22.09g	88%
Dietary Fiber	2.51g	10%
Protein	8.77g	18%
Vitamin C	20.4mg	34%
Vitamin A	0.9mg	31%
Iron	1.1mg	6%
Calcium	96.3mg	10%

Amount Per 100 g
Calories	373.48 Kcal (1564 kJ)
Calories from fat	307.77 Kcal
		% Daily Value*
Total Fat	34.2g	137%
Cholesterol	121.5mg	106%
Sodium	59.36mg	6%
Potassium	102.61mg	6%
Total Carbs	14.91g	13%
Sugars	8.46g	88%
Dietary Fiber	0.96g	10%
Protein	3.36g	18%
Vitamin C	7.8mg	34%
Vitamin A	0.4mg	31%
Iron	0.4mg	6%
Calcium	36.9mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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