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Salted macadamia and aniseed tart
Salted macadamia and aniseed tart
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Prep Time:
50 minutes
Cook Time:
45 minutes
Total Time:
95 minutes
Crunchy macadamias with sweet honey syrup for a impressive flavor sensation.
Ingredients:
  • 290g (2 cups) whole salted macadamias
  • 270g (1 1/4 cups) caster sugar
  • 80ml (1/3 cup) honey
  • 60ml (1/4 cup) water
  • 125ml (1/2 cup) pouring cream
  • 50g unsalted butter, chopped
  • 1/2 tsp aniseed, ground
  • 250g (1 2/3 cups) plain flour
  • 24.00 gm icing sugar
  • 125g chilled unsalted butter, chopped
  • 1 egg yolk
  • 40.00 gm iced water
Instructions:
  • To make the pastry, pulse the flour, icing sugar, and butter in a food processor until it looks like fine breadcrumbs. Add the egg yolk and water, and pulse just until the mixture comes together. Transfer the dough to a work surface and gently knead until smooth. Shape it into a disc, wrap it in plastic wrap, and chill in the fridge for 30 minutes.
  • Preheat your oven to 200°C/180°C fan forced. Roll out the dough between 2 sheets of baking paper to 4mm thickness. Line a 23cm fluted tart tin with removable base with the pastry. Bake with baking paper and pastry weights/rice for 15 minutes. Remove the paper and weights/rice, then bake for another 15 minutes until golden. Allow to cool.
  • Spread the macadamia nuts evenly on a baking tray and roast them, shaking the tray occasionally, for about 7 minutes or until they turn golden brown.
  • In a saucepan, combine sugar, honey, and water over low heat, stirring until sugar dissolves. Increase heat to medium and simmer without stirring for 7 minutes or until the mixture reaches 173°C on a sugar thermometer. Remove from heat and swiftly mix in cream, butter, aniseed, and nuts (be cautious of splattering). Promptly pour the mixture into the tart and let it cool.

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