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Maple, macadamia, cashew and walnut tart
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Irresistible springtime dessert to complete any meal.
Ingredients:
  • 150g plain flour
  • 60g custard powder
  • 40g almond meal
  • 45g icing sugar mixture
  • 125g chilled butter, chopped
  • 3 eggs, lightly whisked
  • 185ml maple syrup
  • 100g brown sugar
  • 50g butter, melted
  • 145g macadamia
  • 145g cashew
  • 115g walnut
Instructions:
  • In a food processor, combine flour, custard powder, almond meal, icing sugar, and butter until mixture resembles fine breadcrumbs. Add the egg yolk and process until dough forms. Transfer the dough onto a floured surface and knead until smooth. Shape into a disc, wrap with plastic, and chill in the fridge for 15 minutes.
  • Preheat oven to 200°C. Roll out dough on a lightly floured surface to a thin 3mm disc. Line a 23cm round fluted tart tin with removable base with pastry, trim any excess, then chill in the fridge for 30 minutes.
  • Line pastry base with parchment paper and fill with pastry weights or rice. Bake for 10 minutes, then remove paper and weights and bake for an additional 8 minutes. Take out of the oven and lower temperature to 160°C.
  • Whisk together egg, maple syrup, sugar, and butter in a medium bowl. Mix in macadamias, cashews, and walnuts until combined. Pour the filling into the pastry base and bake for 30-35 minutes until set. Let cool for 1 hour before serving.

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