Zutaten für Macadamia Nut Tart
- All Purpose Flour
- Dark Brown Sugar
- ½ teaspoon salt
- Unsalted Butter
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- 1 large egg yolk
- Egg
- Light Corn Syrup
- Dark Rum
- Unsalted Macadamia Nuts
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Zubereitung von Macadamia Nut Tart
- Preheat oven to 375°F (190°C).
- In a food processor, combine 1 ½ cups all-purpose flour, 2 tablespoons packed light brown sugar, and ¼ teaspoon salt. Pulse to combine.
- Add ½ cup (1 stick) cold unsalted butter, cut into cubes, and pulse until the mixture resembles coarse crumbs.
- Add 1 large egg yolk and pulse until just combined.
- Add 2-3 tablespoons ice water, pulsing until the dough just comes together to form a ball. Do not overmix.
- Press the dough into the bottom and up the sides of a 9-inch round tart pan with a 1-inch removable bottom.
- Prick the bottom of the tart shell with a fork and chill in the freezer for 15 minutes.
- Bake the crust until light to medium golden brown, 15-25 minutes. Remove from oven and let cool slightly.
- Meanwhile, in a stand mixer fitted with the whisk attachment, beat 1 large egg, ½ cup packed light brown sugar, and ¼ teaspoon salt on high speed until pale and ribbony, about 7-10 minutes.
- Beat in ¼ cup (½ stick) melted unsalted butter, 2 tablespoons light corn syrup, and 1 tablespoon dark rum (optional).
- Pour the sugar mixture into the cooled tart shell.
- Sprinkle generously with 1 cup macadamia nuts, toasted and roughly chopped.
- Bake the tart until a knife inserted into the center comes out clean, about 25-30 minutes.
- Let the tart cool completely on a wire rack for at least 1 hour before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
54g
Fat
52g
Carbs
9g
