Monday, April 13, 2009

macadamia tarts

i made these yesterday with the aussie macadamias leon gave. the pastry's quite easy to do, crisp and short. the eggy maple custard is really fragrant and not too sweet, a perfect compliment to the toasted macadamias inside. yummy ! [the one on the left overflowed a tiny bit outside the pastry, that's why it looks a bit burnt]

the recipe is from the Australian Macadamia society.

Macadamia and maple tartlets


  • 200g plain flour
  • 50g icing sugar
  • 150g cold butter, chopped
  • 1x60g egg
  • 1-2 tablespoons cold water


  • 3 eggs
  • 90g brown sugar
  • 175ml maple syrup
  • 60g melted butter, cooled
  • Finely grated zest 1 orange
  • 240g (1½ cups) unsalted whole macadamias
Pastry: put the flour, sugar and butter into the food processor. Pulse until mixture forms breadcrumbs. Add the egg yolk and water and process until the mixture comes together. Roll out thinly and line 6 x 11cm individual tartlet cases. Chill for 30 minutes. Preheat oven to 180ºC. Spread nuts out on a baking tray and lightly toast in pre-heated oven, 6-8 minutes. Remove and cool on paper towels. Filling: whisk together the eggs, sugar and syrup. Stir through the butter, zest and nuts. Pour filling into prepared pastry shells and bake for 10min. Reduce oven to 160ºC and bake a further 15-20 minutes or until set. Serve warm or cold. Makes 6 tartlets

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