White Chocolate Macadamia Tart
Indulge in the luscious decadence of a White Chocolate Macadamia Tart, a dessert that seamlessly blends creamy white chocolate ganache with the buttery crunch of roasted macadamia nuts. This elegant tart starts with a tender, homemade shortcrust pastry, baked to golden perfection as the base for its rich, velvety filling. A layer of chopped macadamia nuts adds a layer of texture and nutty complexity, perfectly complementing the smooth, sweet white chocolate ganache infused with a hint of vanilla. Whether you’re hosting an upscale dinner party or looking for a showstopping dessert to treat yourself, this tart serves as a visual and culinary masterpiece. Best served chilled, it’s an irresistible choice for lovers of gourmet desserts.
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Recipe Information
Ingredients
- 180 grams all-purpose flour
- 115 grams unsalted butter (cold, cubed)
- 50 grams granulated sugar
- 1 pinch salt
- 1 egg yolk
- 2 tablespoons cold water
- 200 grams white chocolate (chopped)
- 240 milliliters heavy cream
- 100 grams macadamia nuts (roasted, roughly chopped)
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 180°C (350°F).
In a mixing bowl, combine the all-purpose flour, granulated sugar, and a pinch of salt.
Add the cold, cubed butter to the bowl and use a pastry cutter or your fingertips to mix until the mixture resembles coarse crumbs.
Add the egg yolk and cold water, 1 tablespoon at a time, and mix until the dough comes together. Form the dough into a disc, wrap in plastic wrap, and chill for 20 minutes.
Roll out the chilled dough on a lightly floured surface to fit into a 9-inch tart pan. Press the dough gently into the pan and trim off any excess around the edges.
Use a fork to prick holes all over the base of the tart shell to prevent it from puffing during baking.
Bake the tart shell in the preheated oven for 15-20 minutes, or until it is lightly golden. Remove from the oven and let it cool completely.
To prepare the filling, heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat.
Pour the hot cream over the chopped white chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until the chocolate is completely melted and smooth.
Stir in the vanilla extract into the white chocolate mixture and let it cool slightly.
Sprinkle the roasted macadamia nuts evenly over the cooled tart shell.
Pour the white chocolate filling over the macadamia nuts, spreading it out with a spatula to ensure the filling is even.
Refrigerate the tart for at least 2 hours, or until the filling is set.
Once set, slice the tart into portions and serve chilled. Optionally, garnish with additional macadamia nuts or white chocolate shavings.
Nutrition Facts
Calories |
548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 49 mg | 2% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 21.6 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 143 mg | 3% | |
*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.
