So we have all the salads and health foods for all those who are on the obligatory January health kick; we have the over-the-top sugary treats for those who are boycotting said obligatory January health kick; we have the slow cooker meals and hearty soups for all those stuck in the ridiculously cold weather across America; and recently, we have various pink and red crafts/sweets/desserts for the upcoming Valentine’s Day. Life is so confusing.Over here in Oz, it’s too hot to even stand being in the kitchen (seriously weather – cool ya jets!). I’ve done zero baking or cooking in the last few weeks so all of the abovementioned goodies have been bookmarked for a time when using the oven would not result in my body melting from the inside out.
(Might be a tad of an overreaction)Thankfully, I have a long list of drafts prepared for moments such as these.
So. This tart. I made a large one for Christmas as mentioned previously. I personally think it is bonkers amazing. Like...super.It’s light, but sweet, but not overly sweet, and delicious...oh so delicious....
Just do it.
1/2 cup macadamia nuts
1 cup plain flour
2tbspn caster sugar
10tbspn butter, cold
1/4 cup + 1tbspn brown sugar
1/4 cup corn syrup
1 egg yolk
1 1/2 tbspn butter, melted
1 cup macadamia nuts, roughly chopped
Add the macadamia nuts to the bowl of a food processor. Process until finely ground.Add in the flour, sugar and salt. Pulse a few times to combine.
Add in the butter and vanilla. Process until just combined.Add in about 1tbspn cold water and process again until the dough is evenly moistened.
Dump the dough into a tart pan with a removable bottom. Use your fingers to press the dough into the bottom and sides of the pan. Transfer to the freezer for about 15 minutes, until firm.When the crust is firm, prick the dough a few times with a fork. Bake at 180o for about 15 to 20 minutes, until slightly golden. Transfer to a wire rack to cool while you make the filling.
Filling:In a medium bowl, whisk together the brown sugar, corn syrup, egg, egg yolk, melted butter and vanilla until combined.
Place the chopped macadamias evenly in the baked tart crust. Pour the brown sugar mixture evenly over the nuts in the crust.Bake at about 180o for 27 to 30 minutes, until set.
Let the tart cool for at least several hours before serving. I served it with a drizzle of caramel sauce and thick dollop cream.