White Chocolate & Macadamia Tart

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 8
YIELD: 1 tart
UNITS: US

INGREDIENTS

Nutrition
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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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