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Macadamia tarts
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Australian twist on pecan pie: Maple syrup and macadamia filled pie.
Ingredients:
  • 3 sheets frozen shortcrust pastry, thawed
  • 70g egg
  • 150g brown sugar
  • 4.40 gm vanilla extract
  • 80ml maple syrup
  • 60g unsalted butter, melted, cooled
  • 225g macadamia
  • Icing sugar, to dust
  • Thick cream, to serve
Instructions:
  • Preheat the oven to 180°C. Grease six 12cm loose-bottomed tart pans. Line the pans with pastry, pressing it into the base and sides. Prick the bases with a fork and chill for 10 minutes.
  • Prepare the tart cases by lining them with baking paper and filling them with pastry weights or uncooked rice. Blind-bake for 5 minutes, then remove the paper and weights and bake for another 5 minutes until the bases are dry and crisp.
  • Combine the eggs, brown sugar, vanilla extract, maple syrup, and melted butter in a bowl, whisking until smooth.
  • Pour the sweet sugar mixture into the tart shells, evenly distributing the decadent macadamia nuts. Bake for approximately 25 minutes until the tarts are beautifully golden and the center is perfectly set.
  • Cool the tarts in the pans for 10 minutes, then dust with icing sugar and serve with a dollop of thick cream.

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