This amazing No Bake Macadamia and Coconut Tart came about as the result of the chocolate truffle craze in the late 1980's. They were everywhere and we couldn't get enough of them. My bakery fell right in step with everyone else. So much so that I was asked to create a line of chocolate truffles for a client. This white chocolate macadamia truffle was one of them. For the bakery, I simply turned it into a tart.
Easy is not the word for this recipe. The only caveat is to not overheat the white chocolate but more on that later.
A simple graham cracker crust is filled with a white chocolate truffle mixture that includes toasted macadamia nuts, toasted coconut, a bit of cream of coconut and a whisper of dark rum. It's the perfect dessert with which to cool off in these hot summer days.
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What to know about white chocolate
White chocolate is not actually chocolate. It is a blend of cocoa butter, sugar, milk solids, lecithin and vanilla or vanillin. It is important to read the label and if it doesn’t contain cocoa butter it is confectionary coating or summer coating which isn't the same product. I cannot speak to how it melts or if it would work in this recipe as I don't use it.
The biggest caveat is melting it. White chocolate requires lower heat to melt it as it seizes much easier than dark or milk chocolate. Water should never be used to thin out any chocolate, white, dark or milk. It dulls the chocolate when cooled and diminishes the taste. Cream and butter are all acceptable as long as the ratio of chocolate to liquid is followed. This will keep the chocolate glossy. To keep chocolate from seizing when liquid is added to it, 1 ½ tablespoons liquid per ounce of chocolate is the ratio. It is best to add the liquid with the chocolate when melting it.
When liquefying chocolate by itself, it is important to keep it from getting too hot and to keep any moisture from reaching it as the chocolate can seize which simply means clump up with no apparent way of getting it smooth. If this happens, you can add vegetable shortening or cocoa butter a little at a time to get it back to a liquid consistency and keep the heat low or remove it from the source of heat.
There are several ways of melting it. The two most common are over a double boiler or in the microwave. I favor the double boiler as I can control the amount of heat more easily. Place the white chocolate and whatever other ingredients are called for in a bowl that will fit in a pan of barely simmering water without the bottom touching the water. As soon as the chocolate begins to melt, stir it to help it along. Low heat is necessary. If the chocolate gets too hot, it will seize and become unusable.
If the microwave is used, it should be in short bursts at half power, stirring each time. This method can result in scorched or burned chocolate more easily if not watched carefully.
How much butter to use for the Crust
All graham crackers are not equal and as such may require more or less butter to bind them together. I give a range and always start with a given amount adding more if the crumbs won't stick together.
How to use leftover coconut cream
Whenever I have a leftover ingredient, I try to find some ways to use it. Here are a couple of suggestions and some amazing things I found out about cream of coconut . These are based on Coco Reàl Cream of Coconut that I used in this recipe. I love it because it doesn't separate. It is a translucent semi-thick liquid that is very easy to work with. There is no separation or having to mix it together. Just open and pour.
- Drizzle the cream of coconut over fresh fruit.
- Add it to a fresh fruit smoothie to taste.
- Freeze it in ice cube trays. Once frozen, put the cubes in a freezer proof container to use as desired.
- Whip it and used it as a topping on cake, ice cream, fruit, etc.
Whipped Cream of Coconut
This photograph shows the bottle of Coco Reàl Cream of Coconut in the back, as well as ½ cup of the cream of coconut in a 2 cup container on the left and then after it has been whipped on the right. It over doubled and has the texture of marshmallow.
2 Ingredient Chocolate Mousse or Fudge
Step 1. This shows the coconut cream and the chocolate. Step 2. From looking around the internet most people suggest the easiest, fastest way to melt chocolate is with 10 seconds bursts at full power and stir vigorously. A much, much easier way, to to put 6 ounces (170 grams)of chocolate in a microwave bowl, heat at half power for two and a half minutes until a portion is shiny and melted. Be careful when removing the dish as it will be very hot. Simply stir the chocolate and it will be smooth and beautiful. Less chocolate takes less time, more a bit more. Step 3. Add 4 other 6 ounces of semisweet chocolate (not chocolate chips) to 1 cup of whipped cream of coconut. Stir well. Step 4. Let it sit at room temperature where it will firm up. The 4 ounces of chocolate makes a mousse, The 6 ounces makes fantastic fudge - add nuts or anything else you want at the beginning before it sets up. The fudge is marvelously creamy. Neither one tastes on coconut.
This Macadamia & Coconut Tart is:
- Really simple to make and doesn't require much effort.
- Made better by toasting the macadamia nuts and coconut giving it a deeper flavor than untoasted nuts and coconut.
- Can be frozen fully made and thawed in the fridge.
- Quick to make and can be held in the fridge for days.
Recipe Ingredients
9" Graham Cracker Crust
FRONT ROW: Unsalted butter
BACK ROW: Graham Crackers, powdered sugar
Macadamia & Coconut Filling
FRONT ROW: White chocolate, heavy cream, dark rum, vanilla
BACK ROW: Toasted Coconut, cream of coconut and toasted madacamia nuts
Key Ingredients
- I use Ghirardelli White Chocolate because it is a quality product.
- Heavy cream is used although regular whipping cream could be substituted.
- Dark rum adds to the tropical flavor.
- Deeply toasting the macadamia nuts and coconut give a distinctive flavor to the tart
- I used Coco Reàl Cream of Coconut which I found to be easier to use than some of the other cream of coconuts as it was a translucent liquid with no solid matter in it.
Be sure to see the recipe card below for the full ingredients & instructions.
Step by Step Instructions
Graham Cracker Crust
Step 1. Place the broken up graham crackers and powdered sugar in the bowl of a processor. Step 2. Process until uniform fine crumbs form. Step 3. Add 8 tablespoons of melted butter. Step 4. Pulse until crumbs form. Pick up a few between your fingers. If they don't stick together, add additional melted butter 1 tablespoon at a time until they do.
Step 5. Arrange ⅔ of the crumbs against the side of the tart pan. Using a small measuring cup, press the crumbs firmly against the side. Step 6. Flatten the top edge with the palm of your hand. Step 7. Pour the rest of the crumbs into the bottom of the pan. Step 8. Press them firmly into the bottom and against the edges to complete the shell.
Macadamia Nut and Coconut Filling
Step 1. After toasting the macadamia nuts until a deep medium brown, place the coconut on the same tray. Spread it out evenly making sure the ends are tucked next to the rest of the coconut so they don't burn. Toast in a 350°F oven until medium brown. Stir and rearrange as necessary to make sure the coconut is evenly colored. Step. 2. Break the chocolate into small pieces. Place it along with the cream and cream of coconut in a medium size glass bowl or the top of a double boiler. If using the bowl, place it over a saucepan where it will fit snugly. Place a couple of inches of water in the bottom pan and bring it to a bare simmer. Heat, stirring constantly after it first starts melting until it is smooth. Make sure the water is very low and not producing a lot of steam. Step 4. Remove the bowl from the pan and add the vanilla and dark rum, stirring it in completely.
Step 5. Stir in the toasted macadamia nuts and ⅓ cup of coconut. Step 6. Pour it into the prepared graham cracker crust, Step 7. Add the remaining coconut around the inside edge of the tart. Step 8. Use the rest of the coconut to finish the top of the tart. Refrigerate to firm up.
Recipe FAQS
While they are native to the rainforests of Queensland Australia, Hawaii was the first place to plant commercial macadamia nut orchards. They are also grown in South Africa, and parts of Latin America, Asia, and Africa.
A Scottish-Australian chemist, John Macadam, conducted extensive research on the nut in the 1850s, and it was named after him.
It is a type of fruit which is classified as a one seed drupe. Peaches, mangos, olives, and cherries are also drupes.
Expert Tips
- Toasting the macadamia nuts and coconut to a deep golden brown brings out the maximum flavor that isn't there if left untoasted.
- Macadamia nuts can sometimes be found with snack nuts in a grocery store. While these can often be salted, they can be rinsed under cold water, dried in paper towels and toasted.
- Watch the coconut closely, it goes from almost done to burned in a hurry.
- This recipes needs true white chocolate to be successful. Ingredients listed have to include cocoa butter close to the top of the list.
- The amount of butter needed for the graham crust is variable as different brands of crackers require more or less.
- For maximum creaminess and flavorlLet the tart sit at room temperature after removing from the fridge.
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Macadamia and Coconut Tart
Equipment
- 9 x 1" tart pan with removable bottom.
Ingredients
Graham Cracker Crust
- 1 ⅓ cups graham cracker crumbs (170 grams)
- ½ cup powdered sugar (65 grams)
- 8 to 12 tablespoons unsalted butter, melted (114 to 170 grams)
- 1 teaspoon vanilla
Macadamia and Coconut Tart Filling
- ½ cup macadamia nuts (60 grams)
- 1 cup sweetened coconut, divided (85 grams)
- ¼ cup heavy cream
- ½ cup cream of coconut
- 10 ounces white chocolate (285 grams)
- 1 tablespoon dark rum, optional
- 1 teaspoon vanilla
Instructions
Graham Cracker Crust
- Spray the bottom of the 9x1" tart pan with a non-stick baking release. Set aside.
- If using whole graham crackers, break them into pieces and place in the bowl of a processor. Add the powdered sugar. Process until they are fine crumbs.
- All graham crackers are not created equal and as such some form crumbs with less butter than others which is why this is variable. Add 8 tablespoons of butter and pulse to mix. If it isn't wet enough to stick together, add the other butter 1 tablespoon at a time.
- Press ⅔ of the crumbs firmly against the side of the tart pan. Place the remainder of the crusts on the bottom of the pan, spreading them out evenly. Press in firmly. Place in the fridge or freezer while preparing the rest of the recipe.
Macadamia and Coconut Tart
- Preheat the oven to 350°F. Place the macadamia nuts in the pan and toast them until they are a medium brown. Shake the pan from time to time to turn them so they brown evenly. This can take from 8 to 12 minutes depending upon the size of the nuts It is better to get them nicely browned but not burned as this will enhance their flavor. Cool completely.
- When the nuts are cool, pulse them in the processor to coarsely chop them or chop by hand. Set aside.
- In the same pan place the coconut. Make sure the edges are snugged up against the rest of the coconut so they don't burn. Toast for 5 to 8 minutes until it starts to color. Stir well and continue toasting for 3 to 5 minutes more, stirring frequently, to make sure the coconut toasts up golden and evenly. Cool.
- Break the white chocolate into small pieces. In a double boiler or microwave dish, combine the cream, cream of coconut and broken white chocolate. If using a double boiler make sure the water does not touch the bottom of the dish holding the ingredients. The water should never get hotter than a bare simmer. As soon as the chocolate shows any sign of melting, stir it and stir until it is melted.
- If using a microwave, use half power and microwave for 1 ½ to 2 minutes. Stir to combine. Let is sit for a minute or two and stir again. Heat briefly if it is not all melted. Be aware white chocolate burns very easily.
- In either case, whisk in the rum and vanilla followed by the macadamia nuts and ⅓ cup of the coconut. Pour it into the prepared crust and smooth it out.
- Finish the tart by covering the top with the remaining coconut. It is easiest to do this by covering the inside edge with coconut first and then filling in the middle. Refrigerate to set.
- This can be made days ahead and stored in the refrigerator. Leave the tart in its tart pan, covered with foil so it doesn't pick up any odors from other food. It can also be wrapped well in foil after it has been refrigerated and is firm and frozen for several months. Thaw in the refrigerator to serve.
- To serve, release from the pan and cut into small pieces as this is very rich.
Notes
Nutrition
Stefanie says
This looks delicious! Could it be made as a bar instead of a tart?
Helen S Fletcher says
Absolutely Stefanie. I's use and 8x8". That should work fine.
BILLY D. BOGGS says
Oh my this tart looks scrumptious and I can't wait to try this recipe thank you
Helen S Fletcher says
Hi Billy - I'm happy to say it is.
M.J, says
Hi Helen!
I love the idea of the coconut and macadamia and no bake right now
When it’s so hot. I’ve just never been a big fan of graham crackers. I usually replace them with ginger or vanilla cookies. Other suggestions? Chocolate might be good.
Thanks for the info about the coconut cream too. Is it much different than the cans?
Xo
M.J.
Helen S Fletcher says
Hi M.J. Use whatever cookie you like but I would definitely keep it on the milder side. Yes this cream of coconut is a game changer as far as I am concerned. No having to mix it after it separates because it doesn't separate. It's all I'll use now. Happy to hear from you.
Judith Willson says
This tart is delicious, thank you
Fred mason says
Great tasting desert!
If you are looking for something and you or your friends like macadamia nuts and/or white chocolate, you have to try it.
Excellent explanations of why.
Excellent presentation, in the correct sequence, for any level of baker...
A novel recipe that serves as an introduction to other great desert choices.
Helen S Fletcher says
Hello Fred, thank you for the kind words. You captured just the very essence of what I want my blog to provide for experienced bakers as well as those just starting out. I appreciate your support.