Ingredients

  • For Crust
  • 115 grams macadamia nuts Toasted, finely chop
  • 165 grams graham cracker crumbs
  • 55 grams brown sugar, packed
  • 15 grams flour
  • 1 pinch cinnamon
  • 30 grams butter, unsalted melted
  • For Filling:
  • 900 grams pineapple Peel, core, dice
  • 25 grams brown sugar, packed
  • 680 grams cream cheese softened
  • 200 grams sugar, caster
  • 70 grams crème fraîche
  • 6 large eggs
  • For topping
  • 225 grams sour cream
  • 30 grams powdered sugar
  • 1 teaspoon vanilla
  • Garnish
  • 80 grams coconut toasted

Directions

1. Make Crust: Preheat oven to 200*C/400*F/GM 6.
2. In a shallow baking pan toast nuts in middle of oven until golden, about 7 minutes. Cool. Finely chop nuts and transfer to a bowl. Stir in a pinch of salt and all remaining crust ingredients except butter until combined well. Drizzle melted butter over crust mixture tossing with a fork to combine well. Transfer mixture to springform pan and press evenly onto bottom and 3/4 inch (2 cm) up side. Bake crust in middle of oven 10 minutes and cool in pan on a rack.
3. Reduce temperature to 160*C/325*F/GM3.
4. Make Filling: Cook diced pineapple with brown sugar, uncovered, over moderately low heat, stirring, until almost dry, about 40 minutes.
5. In a large bowl with an electric mixer beat together cream cheese and sugar until fluffy. Add crème Fraîche and pineapple and beat until combined well. Add eggs 1 at a time, beating at low speed after each addition until just combined.
6. Pour filling into crust, smoothing top, and bake on a baking sheet in middle of oven until filling is set and top is lightly browned, about 1 hour and 20 minutes (Check after 40-45 minutes, may be done by then). Transfer cake in pan to rack and cool completely. Chill cake, covered, at least 1 day and up to 3.
7. Preheat oven to 175*C/350*F/GM 4. Run a thin knife around inside edge of pan and remove side of pan. Transfer cake to a serving plate.
8. Make topping: Toast coconut, stirring occasionally, until golden, about 10 minutes, and cool. In a bowl stir together sour cream, powdered sugar and vanilla. Spread sour cream mixture gently over top of cake. Sprinkle toasted coconut over sour cream mixture.

Notes
Notes:For individual 4" tarts, make 3x the crust amount, 1/3 the filling, 2x the topping, 1x garnish. Takes 10 minutes to bake.
Serving Ideas:Original serves 16.


Categories
tarts/piesCakesPuddings
Keywords
tarts/piesCakesPuddings
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