Macadamia Nut Tart
Indulge in the rich, buttery decadence of this Macadamia Nut Tart, a dessert that’s as stunning as it is delicious. Featuring a crisp, golden tart crust filled with roasted macadamia nuts enveloped in a luscious caramel made from brown sugar, honey, and cream, this tart offers an irresistible mix of crunch and gooey sweetness. The recipe’s meticulous steps, from blind-baking the crust to simmering the caramel filling to perfection, ensure a flawless dessert every time. Perfect for holidays, dinner parties, or any occasion that calls for a touch of luxury, this tart pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Simple yet sophisticated, this macadamia nut tart is sure to elevate your dessert repertoire.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter (cold, diced)
- 50 grams Granulated sugar
- 1 large Egg yolk
- 2 tablespoons Ice water
- 200 grams Macadamia nuts (whole, roasted, unsalted)
- 150 grams Brown sugar
- 120 milliliters Heavy cream
- 60 grams Unsalted butter (room temperature)
- 2 tablespoons Honey
- 1 teaspoon Vanilla extract
Instructions
Start by preparing the tart crust. In a large mixing bowl, combine the flour and granulated sugar.
Using a pastry cutter or your fingertips, cut in the cold, diced butter until the mixture resembles coarse breadcrumbs.
Add the egg yolk and gradually stir in the ice water, one tablespoon at a time, until the dough comes together.
Turn the dough out onto a lightly floured surface, knead gently, and form into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
Preheat your oven to 180°C (350°F). Roll out the chilled dough on a floured surface to fit a 9-inch tart pan.
Transfer the dough to the tart pan, pressing it into the edges and trimming any excess. Prick the base with a fork and blind bake for 15 minutes using pie weights or dried beans.
Remove the weights and bake for an additional 5 minutes until the crust is lightly golden. Set aside to cool.
Prepare the caramel filling by heating the brown sugar, heavy cream, butter, and honey in a medium saucepan over medium heat.
Stir constantly until the mixture comes to a boil, then reduce the heat and simmer for 4-5 minutes, or until the caramel thickens slightly.
Remove the saucepan from heat and stir in the vanilla extract.
Add the roasted macadamia nuts to the caramel mixture, ensuring they are well coated.
Pour the macadamia caramel mixture into the cooled tart shell, spreading evenly with a spatula if necessary.
Bake in the preheated oven for 15-20 minutes, or until the filling is bubbling and slightly set.
Allow the tart to cool completely at room temperature before removing from the tart pan.
Slice and serve as is, or with a dollop of whipped cream or vanilla ice cream for an extra treat.
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 16.7 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 14 mg | 1% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 30.3 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 176 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
