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Anzac tart with macadamia praline and cinnamon syrup
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Prep Time:
380 minutes
Cook Time:
25 minutes
Total Time:
405 minutes
Anzac biscuit crusted sweet tart with nutty praline topping.
Ingredients:
  • 250g Anzac biscuits
  • 100g butter, melted
  • 1 x 395g can sweetened condensed milk
  • 1 x 300ml ctn thin cream
  • 57.20 gm honey
  • 140g (2/3 cup) caster sugar
  • 60ml (1/4 cup) water
  • 1 x 7cm cinnamon stick
  • 28.60 gm honey, extra
  • 80g (1/2 cup) roasted macadamia nuts, coarsely chopped
  • 155g (3/4 cup) caster sugar
Instructions:
  • Pulse the biscuits in a food processor until finely crushed. Add the butter and blend until combined. Press the mixture into a 24cm fluted tart tin using a glass, making sure to cover the base and sides firmly. Chill in the freezer.
  • In a large bowl, use an electric beater to whip together condensed milk, cream, and honey until the mixture is tripled in volume. Pour the mixture over the biscuit base, smoothing the surface. Freeze overnight to set.
  • To prepare the praline, line a baking tray with non-stick baking paper and evenly spread the macadamia nuts over it. In a saucepan over low heat, mix the sugar and water until the sugar dissolves. Increase the heat to medium and let it simmer without stirring for about 8 minutes until golden. Carefully pour the mixture over the macadamias. Let it cool and then break it into pieces.
  • In a saucepan over medium heat, combine sugar, water, and a cinnamon stick. Stir and cook for 5 minutes until the sugar dissolves. Let it simmer for 5 more minutes until the syrup thickens. Remove from heat, mix in extra honey, cool for 15 minutes, and discard the cinnamon stick.
  • Serve the tart topped with praline shards and a decadent drizzle of cinnamon syrup.

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