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Recipe

White chocolate and macadamia tart

Sep 29, 2012 2:00pm
  • 40 mins preparation
  • 1 hr 5 mins cooking
  • Serves 8
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Ingredients

Filling
  • 2 180 g blocks white chocolate, chopped
  • 4 egg-yolks
  • 2 eggs
  • 1/4 cup caster sugar
  • 1/3 cup thickened cream
  • 1 teaspoon vanilla extract
  • 1/2 cup macadamia nuts
White chocolate and macadamia tart
  • 1 1/4 cup plain flour
  • 150 gram cold butter, chopped
  • 1/2 cup macadamia nuts
  • 1/3 cup icing-sugar mixture
  • 2 egg-yolks
  • 1 teaspoon iced water

Method

White chocolate and macadamia tart
  • 1
    Preheat oven to moderately slow, 160°C. Lightly grease a 23cm loose-bottomed flan pan.
  • 2
    Place flour, butter, nuts and icing-sugar mixture in a food processor. Process until combined. Add yolks and water. Process until ingredients just come together.
  • 3
    Turn onto a lightly floured surface. Knead gently. Wrap in plastic wrap. Chill for 30 minutes.
  • 4
    Roll out between two sheets of baking paper. Ease into prepared pan, trimming edges. Chill for 10 minutes. Bake blind for 15 minutes. Remove paper and filling. Bake for a further 10 minutes.
  • 5
    To make Filling; melt 250g chocolate in a small saucepan over a low heat. In a small bowl, using an electric beater, beat egg-yolks, eggs and caster sugar until thick and creamy. Stir in cream, extract and melted chocolate.
  • 6
    Sprinkle pastry base with macadamia nuts. Pour chocolate mixture into pastry case. Bake for about 35-40 minutes, or until filling is set. Cool to room temperature.
  • 7
    Serve tart drizzled with the remaining melted white chocolate.

Notes

盲目的烤,把大米、干豆或糕点ghts in pastry shell, then bake as directed. Store cooled filling in a jar to re-use.

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