Macaroon Nut Tart
To assemble and bake the tart: Preheat oven to 350°. Spread macadamias on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 5 to 7 minutes. Let cool. Decrease oven temperature to 325°.
Spread coconut on a baking sheet or in a shallow pan. Bake, stirring occasionally, until lightly browned, about 10 minutes. Let cool. Increase oven temperature to 350°.
Spread pecans on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 7 to 10 minutes. Let cool. Leave oven set at 350°.
In a small saucepan, melt butter over medium heat. Stir in brown sugar, until completely moistened. Remove from heat and set aside.
In a large bowl, whisk together egg yolks, coconut milk, almond extract, and salt. Whisk in the brown sugar mixture. Stir in macadamias, coconut, and pecans. Scrape mixture into the tart shell and smooth the top with a spatula. Bake until tart is golden brown and just set in the center, about 20 minutes. Let cool slightly. Serve warm or at room temperature.
How to Mend a Broken Tart
If your tart shell cracks on the bottom, make a thick paste of flour and water and use it to seal the crack. Place the shell back in the oven for a few minutes to dry the "glue." – E.L.