How To make Macadamia Nut Tartlets
Pastry: 6 oz Butter
2 c Flour
1/3 c Sugar
1/4 ts Salt
Filling: 3 oz Butter
1 1/3 c Macadamia nuts/unsalted
=finely chop 2/3 c Sugar
3 Eggs; lightly beaten
48 Macadamia halves; garnish
1/2 c Dark corn syrup
DESCRIPTION: Miniature macadamia tartlets deliver a delicious mouthful. Preheat oven to 400~ 15 minutes prior to baking. Cream together butter and sugar until smooth. Sift flour and salt together; stir into butter mixture and blend well. Pinch off pieces of dough to make 1/2" balls. Press each ball into a mini muffin tin mold to about 1/8" thickness. Chill for 15 minutes. FILLING: Cream butter and sugar until well-blended. Beat in eggs; add salt, corn syrup and vanilla. Blend well, stir in chopped macadamias. Spoon 1 TBL filling into each tartlet cup. Filling and pastry should be level at
the rims. Decorate each tartlet with a madacamia half. Place mini muffin tins on baking sheets and bake for 25 minutes, or until pastry is rich, golden brown. Cool pans on rack for five minutes. While tartlets are still warm, twist each gently to loosen from pan. Remove tartlets from pan and cool on racks. STORAGE: Airtight about one week. Freeze well-wrapped up to two months. From "Cookies," a Particular Palate Cookbook. -----
How To make Macadamia Nut Tartlets's Videos
Cara Damia – Bruno Albouze
Cara Damia could be translated as “Le plaisir des Dieux (pleasure of Gods). Each element of this dessert pairs so beautifully with each other; the buttery crust, the soft salted caramel and the crunch from the caramelized macadamia, the coconut dacquoise macaron-like texture and the delicate dulce de leche milk chocolate mousse. A recipe inspired by chef Kévin Lacote.
To get the full recipe go to
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Maple Macadamia Nut Tart
This tart combines maple syrup, macadamias and almonds for a delicious result. Great for a nut lover!
How They Make Their Tarts at Hawaiian Tart Company
Watch how Hawaiian Tart Company makes their sinfully delicious Macadamia Tart.
For those of you who have been on our tour, you probably remember the nibble of a macadamia tart we offer while you watch the short video. Several visitors contacted us upon returning home because they were still dreaming of those tarts!
So by popular demand, we now sell these incredibly rich and tasty treats on our web site.. The tarts are made by our friends at Hawaiian Tart company using Big Island Bees Macadamia honey for the caramel.
A buttery shortbread tart cradling luscious creamy honey caramel and loaded with fresh macadamia nuts. The perfect marriage of nut and nectar using Big Island Bees’ Macadamia Blossom Honey and Hawaiian Macadamia Nuts.
These tarts arrive vacuum packed and are shelf stable for 4 months due to the honey and the special packaging! These small tarts are incredibly rich, one tart can easily serve 4 people...if you care to share! Perfect along with a fruit salad or a scoop of sorbet.
Pear & Macadamia Tart
Pear & Macadamia Tart
Amazing Chocolate Macadamia Nut Tart
Amazing Chocolate Macadamia Nut Tart
This Chocolate Macadamia Nut Tart has a French pastry shell filled with macadamia nuts, caramel studded with chunks of ginger all topped with a chocolate ganache.
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Ingredients
French Pastry Shell
1 2/3 cup flour
1/2 cup macadamia nuts
1/3 cup sugar
1/4 tsp kosher salt
1/2 cup butter melted
1 egg
1 egg yolk
Macadamia Caramel Filling:
1 1/2 cups macadamia nuts, roasted, salted
3 large eggs
1 cup brown sugar
1/2 cup candied ginger chopped
1 tbsp ginger paste
1 tsp vanilla
Chocolate Ganache:
1 1/2 cups semisweet chocolate
3/4 cup heavy whipping cream
1/2 tsp sea salt flakes
Instructions
Pastry Shell(s):
Place the macadamia nuts in a food processor fitted with steel blade and pulse until pulverized. Next add the flour, sugar and salt in the food processor. Pulse to mix.
Melt butter and allow to cool slightly. In a separate bowl, whisk together the butter, beaten egg and egg yolk.
While the processor is running, add the butter mixture to the flour mixture.
Stop as soon as the dough is blended. Remove from processor and form the dough into the tart shell and up sides. (See Note 1) Chill for at least one hour.
Preheat oven to 325°F. Put the macadamia nuts in the bottom of the chilled tart shell. Set aside.
Caramel Ginger Filling:
In a bowl blend the eggs, sugar, candied ginger, fresh ginger and vanilla. Pour filling evenly over the macadamia nuts in tart shell(s).
Bake for 40 minutes until the filling jiggles ever so slightly. Cool and cover with Chocolate Ganache.
Chocolate Ganache: (See Note 2)
Place chocolate in a mixing bowl. Pour warmed cream over and cover for 5 minutes. Stir to combine and is smooth. Pour and spread over cooled macadamia nut tart. Top with sea salt flakes. Refrigerate for 1 hour to firm ganache and tart.
Slice and serve with raspberries (optional).
Notes
1. I have used both six individual 4 1/2 tart shell pans or a single 11 tart shell pan.
2. The chocolate ganache that glazes your cakes and pastries is the same chocolate ganache that you roll into truffles, with one very important exception: the proportion of cream to chocolate. Glazes and icings will require a thinner consistency which translates to a higher percentage of cream. A thicker glaze for frosting or for rolling into truffles needs to be stiffer, so the chocolate percentage is higher. Here's a handy guide: Chocolate Ganache ProportionsThese proportions are based on weight. For example, a 1:1 ratio means 4 ounces chocolate to 4 ounces cream.- Layer cake filling and thick glaze: 1:1, equal parts chocolate and cream.- Chocolate truffles: 2:1, two parts chocolate to one part cream.- Soft icing and pourable glaze: 1:2, one part chocolate to two parts cream.Source: The Kitchn
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Caramel Macadamia Tart cheekyricho video recipe
Caramel Macadamia Tart cheekyricho video recipe. We do hope you give it a try.
INGREDIENTS:
400g sweetened condensed milk
125g golden syrup
3 eggs
pinch of cinnamon
20g vanilla extract
300g Macadamia Nuts
50g butter
FOR THE PASTRY
300g Self raising Flour
180g butter
50g ice water
100g wholemeal plain flour
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