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Sunday Dinner
Stuffed Peppadew Peppers
Cheddar Cumin Coins
Ginger-Braised Spareribs with Cilantro Scented Red Beans
Lime and Macadamia Nut Tart with Papaya Coulis and whipped cream
I’d like to say that the macadamia nuts and the papaya in this tart are somehow magically transporting me and my snow-addled mind (yes, it is snowing again) to Hawaii or at least to a time in my life where I lived on Oahu and I was able to step outside my backyard and pick a papaya right off the tree (yes, that is actually true). Well this time, that just ain’t happenin’, but this dessert is really good.
This tart is a simple lime custard with the lovely addition of ground macadamia nuts. As wonderful as it is with just a dollop of whipped cream, the papaya coulis really makes it sing. Lime and papaya–a match made in tropical heaven.
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Lime and Macadamia Nut Tart with Papaya Coulis
Equipment
- Food processor
Ingredients
For the pastry
- 1 ½ cups unbleached all-purpose flour
- ½ cup (4 ounces) unsalted butter, cold, cut into small pieces
- 1 tablespoon granulated sugar
- ⅛ teaspoon Kosher salt
- 1 extra-large egg yolk
- 1-2 tablespoons ice water
For the Filling
- 4 large limes, zested and juiced, you should have 1/2 cup lime juice
- ½ cup granulated sugar
- 2 extra-large eggs
- ½ cup ground unsalted macadamia nuts
- 6 tablespoons (3 ounces) unsalted butter, melted
- Sweetened whipped cream
For the Papaya Coulis
- 1 Hawaiian papaya, peeled and seeded
- 3 tablespoons granulated sugar, divided
- ¼ cup water
- Juice of half a lime
Instructions
For the Papaya Coulis
- Roughly chop ½ the papaya and place it in a medium saucepan with 2 tablespoons of sugar and the water. Cook over medium heat until the sugar has dissolved and the papaya has softened about 5-10 minutes. Transfer the mixture to a food processor and purée until it is smooth. Press the mixture through a fine-meshed sieve into a small bowl; set aside.
- Dice the remaining papaya half into ¼-inch dice and place in a medium bowl. Add the remaining tablespoon of sugar and the lime juice. Allow the mixture to macerate for at least 30 minutes. Add the diced papaya mixture to the puréed papaya. Stir to combine. Refrigerate until ready to use.
For the Pastry
- In the bowl of a food processor, pulse together the flour, sugar, and salt. Add the butter and process until it resembles coarse meal. Add the yolk and pulse 2-3 times. With the processor running, add enough water for the dough to gather into a ball. Remove the blade and invert the pastry onto a sheet of plastic wrap. Using the wrap and the back of your hands, press the dough into a disk. Wrap with the plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven to 400ºF.
- On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer the dough to a 9-inch tart pan with a removable bottom. Fit the dough into the edges and remove any excess. Prick the bottom of the dough with a fork. Line the tart pan with a sheet of parchment paper and fill it with pie weights or dried beans. Place the tart pan on a rimmed baking sheet. Bake the tart for 5 minutes. Remove the parchment paper and weights and let cool. Maintain oven temperature.
For the Filling
- In the bowl of a food processor, pulse together the zest, sugar, eggs, and ground nuts for 30 seconds. Add the lime juice and butter and process until well combined, about 10 seconds. Pour the filling into the cooled tart shell. Bake until the filling is firm and lightly browned on top, about 30 minutes. Allow the tart to cool to room temperature. Serve with whipped cream and papaya coulis. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I think I could eat this all day long, because I love such delicious looking things 🙂
this is gorgious !! i'm melting !!
looks and sounds delicious.