serves 8 - 10
1 cup raw Macadamia Nuts
3 cups Shredded Coconut
2 tbsp Meyer Lemon zest
1 tbsp Orange zest
1/3 cup agave syrup
2 tbsp Meyer Lemon Juice, freshly squeezed
1/2 tsp Vanilla
Pinch of Salt
3 tbsp Cornstarch
1 pinch of Salt
1 pint Coconut Bliss Madagascan Vanilla Bean
1 tsp Vanilla Extract
2 tbsp Lemon Juice
orange, blood orange & grapefruit
Preheat oven to 300 F. Add all crust ingredients except lemon juice to a food processor. Pulse until combined. Add lemon juice and pulse until dough comes together. Press dough into a lightly oiled 12 inch tart pan. Spread the mixture evenly into the tart pan creating a flat, even layer.
Bake for 10-15 minutes or until golden brown, let cool. Carefully remove it from the tart pan onto a serving platter. Place in the refrigerator to chill (about 1 hour)
To prepare the filling, add cornstarch, salt and Coconut Bliss to a saucepan and whisk together. Cook over medium heat whisking frequently. Once the mixture is thickened and cornstarch flavor is cooked out, remove from the heat and whisk in vanilla extract and lemon juice.
When the mixture is still slightly warm, pour into tart crust and spread evenly. Place crust with filling back into the refrigerator.
While the tart crust and filling are chilling, segment the oranges, blood oranges, and grapefruit. Once the filling is completely set in the tart crust use the segmented citrus to decorate the tart with your favorite pattern!