Hawaiian Chocolate Macadamia Nut Tart

3 Reviews

Prep: 10 min
Cook: 58 min
Ready In: 1 hr 8 min

“The niu (coconut) really adds to this easy, modern, Hawaiian desert. This is frequently served in lieu of pecan pie during the holidays. It can be served warm with vanilla ice cream or cold with whipping cream, and can be made a day in advance of your Hawaiian feast!” - by BRANDY20001

Ingredients

1 1/4 cups macadamia nut pieces
1 cup unsweetened coconut flakes
2 (9 inch) refrigerated pie crusts
1 1/2 cups semi-sweet chocolate chips
3 eggs, slightly beaten
2 teaspoons vanilla extract
1 cup light corn syrup
1 cup white sugar
3 tablespoons margarine or butter, melted

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Directions

Preheat oven to 350 degrees F (175 degrees C).
Toast macadamia nut pieces, and coconut flakes in separate pans in the preheated oven until golden brown, about 8 minutes. Remove to cool.
Press one of the pie crusts onto the bottom of a 12 to 14-inch fluted tart pan. Cut the remaining pie crust into strips, and use it to fill in the edges of the tart pan, ensuring that the crust is completely sealed. Gently press the chocolate chips into the pie crust, and set aside.
In a large bowl, whisk together the eggs, vanilla, and corn syrup until smooth. Stir in the sugar, margarine, macadamia nuts, and coconut flakes. Pour over pie crust.
Bake in preheated oven until a knife inserted halfway between the center and the edge of the crust comes out clean, 50 to 55 minutes. Cool completely on a wire rack.

Nutrition

Amount Per Serving (10 total)

Calories
707 cal
35%

Fat
42.9 g
66%

Carbs
82.3 g
27%

Based on a 2,000 calorie diet

Reviews (3)

Rate This Recipe

bareza

Feb. 20, 2007

"Excellent!! I made it for a dinner party - it was elegant and rich and so easy to make!..." See more"

meweiler

Dec. 26, 2011

"After a trip to Hawaii, I was yearning for more Macadamia nuts, so made this for a Christmas get together. My husband thought it was too chocolate-y, but I thought it was delicious and had two request..." See mores for the recipe."