Ingredients
- For that crust:
- 1 1/4 cups all-purpose flour, plus much more for dusting
- 1/2 cup sweetened shredded coconut
- 1/2 teaspoon kosher salt
- 3 tablespoons cold unsalted butter, reduce 1/2-inch pieces
- 3 tablespoons cold vegetable shortening
- For that filling:
- 1 3/4 cups dairy
- 1/2 cup salted macadamia nuts, finely chopped
- 2 large eggs, separated
- 3/4 cup granulated sugar
- 1/2 cup corn starch
- 1 tablespoon vanilla flavoring
- 3 ounces white-colored chocolate, finely chopped
- For that topping:
- 3/4 cup cold heavy cream
- 1 tablespoon confectioners' sugar
- 1/4 cup salted macadamia nuts
- two tablespoons sweetened shredded coconut, toasted
Directions
Result in the crust: Pulse the flour, coconut and salt inside a mixer before the coconut is finely chopped. Add some butter and shortening and pulse before the mixture appears like coarse meal with pea-size items of butter. Drizzle in 3 tablespoons cold water and pulse before the dough begins to get together (increase the water, 1/2 tablespoon at any given time, if required). Come out onto a sheet of plastic wrap and pat right into a disk. Wrap tightly and refrigerate until firm, a minimum of one hour and as much as one day.
Preheat the oven to 375 levels F. Unveil the dough into an 11-inch round on the gently floured surface. Ease right into a 9-inch cake plate. Fold the overhanging dough under itself and crimp the perimeters together with your fingers. Pierce the underside throughout having a fork. Refrigerate the crust until firm, about fifteen minutes. Line the crust with foil, then fill with cake weights or peas. Bake before the edges are golden, 20 to 25 minutes. Take away the foil and weights and continue baking until golden throughout, ten to fifteen more minutes. Transfer to some rack and let awesome completely.
Meanwhile, result in the filling: Heat 1 1/2 cups milk and also the macadamia nuts inside a medium saucepan over medium heat (don't boil). Whisk the egg yolks, 1/2 cup sugar, the corn starch. vanilla and also the remaining 1/4 cup milk inside a bowl until combined. Progressively whisk 1 / 2 of the new milk mixture in to the egg mixture, then pour into the saucepan using the remaining milk mixture and prepare, stirring constantly having a wooden spoon, before the mixture thickens and merely starts to boil, two to three minutes. Remove in the heat and stir within the white-colored chocolate until smooth. Transfer the filling to some large bowl and let awesome to 70 degrees, stirring from time to time, about half an hour.
When the filling is awesome, bring a couple of inches water to some simmer inside a medium saucepan. Whisk the egg-whites and also the remaining 1/4 cup sugar inside a large heatproof bowl. Set the bowl within the pan (don't let the bowl touch water) and whisk before the sugar dissolves and also the mixture is warm. Take away the bowl in the pan and beat having a hands mixer before the egg-whites are glossy and stiff, about a few minutes. Fold the beaten egg-whites in to the filling, then spread within the prepared crust. Cover loosely with plastic wrap and refrigerate until set, a minimum of 6 hrs or overnight.
Right before serving, result in the whipped cream for topping: Beat the heavy cream and confectioners' sugar having a mixer until medium peaks form. Transfer to some piping bag fitted having a star tip and pipe round the fringe of the cake. Top using the macadamia nuts and toasted coconut.
Photograph by Kat Teutsch