Mango-Pineapple Tart with Macadamia Nut Crust |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 1/2 cups all purpose flour |
1 cup roasted salted macadamia nuts |
1/3 cup sugar |
1/4 teaspoon salt |
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes |
1 large egg yolk |
1 teaspoon (or more) water |
1/2 teaspoon 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 teaspoons 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:
1. 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.
2. 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.
3. 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.)
4. 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.)
5. 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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