Macadamia-coconut shortbread crust cradles a lime-spiked coconut cream, set by simmering coconut milk with agar, rum, and maple syrup until silken, then finished with toasted coconut and lime zest.
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Preheat oven to 325°F. Oil 9-inch tart pan with removable bottom.
Using your fingertips, blend together flour, macadamias, shredded coconut, maple crystals, salt and coconut oil until mixture resembles coarse meal. Press mixture into tart pan. Refrigerate for 15-20 minutes . for 10-15 minutes or until golden brown. Set aside to cool.
Combine coconut milk into 2 1/2 quart saucepan with agar flakes, rum, maple syrup, brown rice syrup and salt. Bring to over medium heat, lower heat and (whisking occasionally) about 30 minutes or until agar is completely dissolved.
In second 2 1/2 quart saucepan, combine semolina flour and cold water. Over high flame, whisk constantly until mixture thickens (consistency should resemble thick cream of wheat). Turn off heat and whisk into coconut milk mixture. Add lime juice and zest. Whisk to combine.
Pour filling into large bowl to cool, stirring constantly, to prevent mixture from setting up. When filling is warm (not hot), pour into cooled tart shell. Garnish with toasted coconut and lime zest.
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