Macadamia Tart RecipeOrigin: Australia Period: Traditional |
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Macadamia nuts are a native Australian nut, and though they first gained poularity in the USA they are, rightly, gaining increasing prominence in Australian cuisine. Ingredients:
For the Pastry: 
Macadamia Tart Preparation:Method:Place the almonds, caster sugar, salt, flour and lemon zest in a bowl and mix to combine then add the butter and rub into the flour mix with your fingers. Mix until the pastry resembles fine breadcrumbs then whisk together the egg and egg yolk and add it to the flour mixture. Work the eggs into the mix until it comes together as a dough. Knead until elastic then cover in clingfilm and place in the fridge for 20 minutes. At the end of this time roll the pastry out on a well-floured surface and until about 4mm thick (or large enough to cover a 22cm pie tin. Line the tin with the pastry and place in the fridge for 30 minutes. Take the pastry from the fridge, line with greaseproof paper and add baking beans. Place in an oven pre-heated to 180°C and blind bake for 10 minutes. Take out and allow to cool for 15 minutes. Meanwhile, prepare the filling. Whisk the eggs and sugar together until well combined (but not frothy) then combine all the remaining ingredients (except the macadamias) and whisk to combine. Pour the mixture into the cooled pastry shell (do not over fill!) then cover the top with the nuts. Return to the oven and cook for about 40 minutes (will vary depending on the size and depth of your tart). The tart is ready when nicely coloured and puffed up and firm in the middle. Transfer to a wire rack to cool and serve warm. |
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