Pineapple Coconut Macaroon Tart

Sweet Tart Dough (This recipe

is halved from its original

to only fit one tart pan):

-1 cup flour, cold

-3/8 cup cornstarch

-1/4 cup sugar

-1/8 cup chopped macadamia nuts

-1/2 tsp. salt

-1/2 cup, plus 2 Tbs. unsalted butter

-1/2 egg (mix in a bowl and

pour in half of the egg)

-1 ½ Tbs. sweetened condensed milk

-1 tsp. vanilla extract, or vanilla bean paste

-In the bowl of a food processor fitted with the blade attachment, pulse together the flour, cornstarch, sugar, and salt. Add the butter and pulse until the mixture resembles coarse cornmeal.

-In a small bowl, whisk together the egg, condensed milk, and vanilla. Slowly add the egg mixture while pulsing; continue until the dough just begins to come together.

-Turn the dough out onto a lightly floured surface. Gently knead it until the dry ingredients are fully integrated and the dough holds together, being careful not to overwork it.

-Form the dough into a disk, wrap in plastic, and refrigerate it for at least 30 minutes.

*This dough is a little fragile, so instead of rolling it out, you could press pieces into the tart pan with your hands and patch each spot.

Filling:

-1/2 unsalted butter

-1/4 cup coconut milk

-3 eggs

-1 tsp. vanilla bean paste

-1 ½ cups sweetened flaked coconut

-1 cup sugar

-1/2 tsp. salt

-1 Tbs. lemon juice

-10 pineapple rings (canned or fresh),

cut in half, for assembly

-Preheat the oven to 350 degrees. Line an 8-inch fluted, round or square tart pan with the dough, then dock the bottom of the dough and freeze it for 20 minutes. Line the crust with parchment, fill it with pie weights or dried beans, and bake it for 20 minutes. Remove the pie weights and parchment and set the crust aside.

-In a small saucepan over medium heat, combine the butter and coconut milk; heat until the butter melts completely.

- In a mixing bowl, whisk together the eggs and vanilla. Stir the coconut, sugar, and salt into the egg mixture, then gently stir in the coconut-milk mixture and the lemon juice until well combined.

-Arrange the pineapple pieces on the bottom of the crust, then scrape the macaroon filling on top of the pineapple slices and smooth it into an even layer with and offset spatula.

-Bake the tart for 45 minutes to 1 hour, until the filling has puffed and set and is golden brown. Allow to cool completely before serving.