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Macadamia Tart
Macadamia Tart is a traditional Australian recipe for a classic tart of macadamia nuts and orange zest in a sugar and egg custard that's cooked in a shortcrust pastry base. The full recipe is presented here and I hope you enjoy this classic Australian version of: Macadamia Tart.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Additional Time:
(+15 minutes cooling)
Serves:
6–8
Rating: 
Tags : Baking RecipesAustralia Recipes
Macadamia nuts are a native Australian nut, and though they first gained popularity in the USA they are, rightly, gaining increasing prominence in Australian cuisine.
Ingredients:
For the Pastry:
200g plain flour
50g ground
almonds
1 egg
1 egg yolk
150g unsalted butter, softened and cut into small cubes
75g caster sugar
finely-grated
zest of 1 lemon
For the filling:
2 large eggs
100g caster sugar
200g golden syrup
30g melted butter
2 tbsp plain flour
2 tsp orange water
finely-grated zest of half an orange
120g macadamia nuts
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 (typically trimmed to a circle known as cartouche) and add baking beans. Place in an oven pre-heated to 180°C (350°F/Gas Mark 4) 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.
