Ingredients for White Chocolate Macadamia Tart
- Plain Flour
- 1 cup (2 sticks, 225g) cold unsalted butter
- ½ cup (60g) chopped macadamia nuts (for sprinkling)
- ½ cup (60g) icing sugar
- 4 large egg yolks
- Ice Water
- White Chocolate
- 2 large eggs
- ¾ cup (150g) caster sugar
- 1 cup (250ml) thickened cream
- 1 teaspoon vanilla extract
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this White Chocolate Macadamia Tart? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make White Chocolate Macadamia Tart
- Preheat oven to moderately slow (160°C/320°F). Lightly grease a 23cm springform flan pan.
- In a food processor, combine 2 cups (250g) all-purpose flour, 1 cup (2 sticks, 225g) cold unsalted butter (cubed), ½ cup (60g) chopped macadamia nuts, and ½ cup (60g) icing sugar. Process until the mixture resembles coarse crumbs.
- Add 2 large egg yolks and 2 tablespoons ice water. Pulse until the dough just comes together. Do not over-process.
- Turn the dough out onto a lightly floured surface. Knead gently until a smooth ball forms. Wrap in plastic wrap and chill for at least 30 minutes.
- On a lightly floured surface, roll out the chilled pastry between two sheets of baking paper to a 25cm circle. Carefully transfer the pastry to the prepared pan. Trim and crimp the edges. Chill for 10 minutes.
- Prick the base of the pastry with a fork. Line with baking paper and fill with pie weights or dried beans. Bake for 15 minutes.
- Remove the baking paper and weights. Bake for another 10 minutes, or until the pastry is lightly golden.
- Filling: Melt 250g of good quality white chocolate in a heatproof bowl set over a pan of simmering water (double boiler method). Stir occasionally until smooth and completely melted. Set aside to cool slightly.
- In a separate bowl, using an electric mixer, beat 4 large egg yolks, 2 large whole eggs, and ¾ cup (150g) caster sugar until pale, thick, and creamy (about 5-7 minutes).
- Gently fold in 1 cup (250ml) thickened cream and 1 teaspoon vanilla extract.
- Gradually add the melted white chocolate to the egg mixture, folding gently until well combined.
- Sprinkle ½ cup (60g) chopped macadamia nuts over the base of the baked pastry shell.
- Pour the chocolate mixture into the pastry case.
- Bake for 35-40 minutes, or until the filling is set and no longer wobbly in the center.
- Let the tart cool completely to room temperature on a wire rack before serving.
- Drizzle with extra melted white chocolate (optional) before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
155g
Fat
118g
Carbs
18g
Recipe Tags (Choose a tag and find related recipes!)
Time To Make Course Main Ingredient Cuisine Preparation Occasion South West Pacific Pies And Tarts Tarts Desserts Eggs Dairy Fruit Australian Oven Potluck Dinner Party Vegetarian Chocolate Nuts Eggs Food Processor Blender Stove Top Dietary Comfort Food Taste Mood Sweet To Go Equipment Small Appliance Presentation Served Cold 4 Hours Or Less
