Author Notes
This is a little like pecan pie but with macadamia nuts. You can also serve with a little bit of homemade whipped cream —MarieGlobetrotter
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Ingredients
- Shortcrust pastry dough
-
2 ¼ cups
flour
-
9 tablespoons
butter
-
6 tablespoons
granulated sugar
-
1 pinch
pinch of salt
-
1
egg
- Filling
-
400
macadamia nuts (2 1/2 cups app), whole
-
4
eggs
-
100 milliliters
corn syrup
-
6 tablespoons
powder sugar
-
1 teaspoon
Vanilla extract
Directions
-
Beat together butter, sugar and salt. Continue to beat the batter, add the egg, then the flour. Stir until you have a smooth thick mixture. Cover and refrigerate for 4 hours.
-
Roll out the dough and line a buttered tart pan with shortcrust pastry dough. Prick the bottom with a fork.
-
Quickly roast the whole macadamia nuts in the oven on 300F, about 5 minutes. Set aside
-
Beat together the egg and sugar. Stir in the corn syrup and vanilla extract. Pour this on the dough then arrange the macadamia nuts on top.
-
Bake for 15 minutes on 350F, then another 30 minutes on 325F
Let cool completely.
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