Thursday, May 27, 2010
Macadamia and Honey Tart
This Tart is for special occasions. However it is very easy to make, and can be made the day before required. Although the nuts are expensive, it does cut into 10 to 12 serves. It costs about $1.50 a serve.
8 sheets of Filo pastry
Rice Bran oil spray or butter(80g)
150g butter, cut into cubes
3 Tablespoons of Mandarine rind
250g. unsalted, raw Macadamia nuts
200g. slivered almonds
Set oven to 160c. ff
Prepare a 23cm. fluted flan tin, with a removable base, by spraying with oil .
Line the tin with Filo, spraying between every second sheet.
Trim edges of Filo with scissors.
Place rind of 2 mandarines into bowl and zap for 3 sec. on speed 7. set aside and wash bowl.
Into TMX bowl place, butter,sugar, honey and cream. Heat and simmer for 3 mins. by setting 8 mins., Varoma, speed 1.
Add 3 Tablespoons of the grated mandarine rind and cook for 1 min.Varoma, speed 1.
Add nuts and fold through, reverse, 1 min.
Tip nut mixture into prepared flan tin, and smooth out the nuts.
Cook for 25 mins or until the top is a nice caramel colour.
I place a baking tray on the oven floor as some syrup may run over.
During the last 10 - 15 mins of cooking the mixture will bubble. This is O.K.
Serve as is or with thick cream and a strawberry.
Store in an air tight tin in fridge. Serve at room temp.
While the Tart is still warm, remove the fluted ring, but leave the base in place.