Sunday, June 23, 2013

Maple, macadamia, cashew and walnut tart recipe

Photo:Maple, macadamia, cashew and walnut tart recipe

The home of Tasty Food Recipes invites you to try Maple, macadamia, cashew and walnut tart recipe. Enjoy my collection of delicious food recipes and learn how to make Maple, macadamia, cashew and walnut tart.

Oh-so delectable, this lip-smacking dessert is the perfect finish to a springtime feast.

Preparation Time
20 - 65 minutes

Cooking Time
55 minutes

Ingredients (serves 8)
1 cup (150g) plain flour
1/3 cup (60g) custard powder
1/3 cup (40g) almond meal
1/4 cup (45g) icing sugar mixture
125g chilled butter, chopped
1 egg yolk
Maple filling
3 eggs, lightly whisked
3/4 cup (185ml) maple syrup
1/2 cup (100g) brown sugar
50g butter, melted
1 cup (145g) macadamias
1 cup (145g) unsalted cashews
1 cup (115g) walnut halves

Place flour, custard powder, almond meal, icing sugar and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the egg yolk and process until dough comes together. Turn onto a floured surface and knead until smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 15 minutes to rest.

Preheat oven to 200°C. Roll dough out on a lightly floured surface to a 3mm-thick disc. Line a 23cm round fluted tart tin with removable base with pastry and trim any excess. Place in fridge for 30 minutes to rest.

Cover pastry base with baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove the paper and weights and bake for a further 8 minutes. Remove from oven and reduce temperature to 160°C.

To make the filling, whisk the egg, maple syrup, sugar and butter together in a medium bowl. Add macadamias, cashews and walnuts and stir to combine. Pour into the pastry base. Bake for 30-35 minutes or until set. Remove from oven and set aside for 1 hour to cool completely before serving.

Allow 45 minutes resting time.

Notebook: - September 2010, Page 145
Recipe by Sarah Hobbs

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