Macadamia and Maple TartletsPastry:
- 200g plain flour
- 50g icing sugar
- 150g cold butter, chopped
- 1x60g egg
- 1-2 tablespoons cold water
Filling:
- 3 eggs
- 90g brown sugar
- 175ml maple syrup
- 60g melted butter, cooled
- Finely grated zest 1 orange
- 240g (1� cups) unsalted whole macadamias
Pastry: put the flour, sugar and butter into the food processor. Pulse until mixture forms breadcrumbs. Add the egg yolk and water and process until the mixture comes together. Roll out thinly and line 6 x 11cm individual tartlet cases. Chill for 30 minutes. Preheat oven to 180oC. Spread nuts out on a baking tray and lightly toast in pre-heated oven, 6-8 minutes. Remove and cool on paper towels.
Filling: whisk together the eggs, sugar and syrup. Stir through the butter, zest and nuts. Pour filling into prepared pastry shells and bake for 10 minutes. Reduce oven to 160oC and bake a further 15-20 minutes or until set. Serve warm or cold. Makes 6 tartlets.
� Recipe & photo courtesy of Australian Macadamia Society
Filling: whisk together the eggs, sugar and syrup. Stir through the butter, zest and nuts. Pour filling into prepared pastry shells and bake for 10 minutes. Reduce oven to 160oC and bake a further 15-20 minutes or until set. Serve warm or cold. Makes 6 tartlets.
� Recipe & photo courtesy of Australian Macadamia Society
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