White Chocolate & Macadamia Tart
- Ready In:
- 1hr 45mins
- Ingredients:
- 13
- Yields:
-
1 tart
- Serves:
- 8
ingredients
- 1 1⁄4 cups plain flour
- 150 g cold butter, chopped
- 1⁄2 cup macadamia nuts
- 1⁄3 cup icing sugar
- 2 egg yolks
- 1 teaspoon ice water
-
FILLING
- 2 (180 g) blocks white chocolate, chopped
- 4 egg yolks
- 2 eggs
- 1⁄4 cup caster sugar
- 1⁄3 cup thickened cream
- 1 teaspoon vanilla extract
- 1⁄2 cup macadamia nuts
directions
- Preheat oven to moderately slow, 160°C, and lightly grease a 23cm springform flan pan.
- Place flour, butter, nuts and icing sugar in a food processor and process until well-combined, add egg yolks and water and process until the ingredients just come together.
- Turn onto a lightly floured surface, knead gently, wrap in plastic wrap and chill for 30 minutes.
- Roll out the pastry between 2 sheets of baking paper, ease into prepared pan, trim the edges and chill for 10 minutes.
- Bake blind (see Note below) for 15 minutes, remove paper and filling, and bake for another 10 minutes.
- FILLING: Melt 250g chocolate in a small saucepan over a low heat; in a small bowl, using an electric beater, beat the egg yolks, eggs and caster sugar until the mixture is thick and creamy; stir in the cream, vanilla extract and melted chocolate.
- Sprinkle the pastry base with macadamia nuts, pour the chocolate mixture into the pastry case; bake for 35-40 minutes or until the filling is set.
- Cool to room temperature.
- Serve the tart, drizzled with the remaining melted white chocolate.
- NOTE: To blind bake, put rice, dried beans or pastry weights in the pastry shell, then bake as directed.
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RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!