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Macadamia maple tart
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Prep Time:
120 minutes
Cook Time:
55 minutes
Total Time:
175 minutes
Indulgent Christmas dessert with sweet maple and crunchy nuts.
Ingredients:
  • 375.00 ml plain flour
  • 53.75 gm caster sugar
  • 125g butter, chilled, chopped
  • 1 egg, lightly beaten
  • 200g unsalted macadamia nuts
  • 118.80 gm firmly-packed brown sugar
  • 84.38 gm maple syrup
  • 50g butter, melted
  • 63.13 gm pure cream
  • 3 eggs, lightly beaten
  • 15.00 gm cornflour
  • 1 tsp finely-grated orange rind
Instructions:
  • Combine the flour, sugar, and butter in a food processor until the mixture resembles fine breadcrumbs. Add the egg and process until the dough just comes together. Transfer the pastry to a lightly-floured surface and knead until smooth. Shape into a disc, cover with plastic wrap, and refrigerate for 30 minutes.
  • Preheat your oven to 180°C. Grease a 3cm-deep, 34cm x 10cm (base) fluted loose-based flan pan. Roll out pastry to 5mm thickness between two sheets of baking paper. Line the pan with the pastry, trim any excess, cover with plastic wrap, and refrigerate for 10 minutes.
  • Place the pan on a baking tray and line the pastry case with baking paper. Fill halfway with uncooked rice or ceramic pie weights. Bake for 10 minutes. Remove the paper and rice/weights then bake for an additional 5 minutes or until lightly golden. Set aside to cool, then reduce the oven temperature to 160°C.
  • In a bowl, whisk together sugar, maple syrup, butter, cream, eggs, cornflour, and rind until smooth to create the macadamia maple filling.
  • Spread the nuts evenly on the pastry base. Gently pour the filling over the nuts. Bake for 40 minutes or until the filling is just set. Once baked, let it stand for 10 minutes before removing it from the pan and serving.

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