Macadamia and Pine Nut Tart

I am a bit of a sucker for all things caramel, and this really hits the spot. This is a take on the classic Torte della Nonna, a rich honey custard filled tart laced with pine nuts. I’ve added macadamias to give it a bit more texture. I love the creaminess of them.

Don’t be afraid of making your own pastry, it is easier than you think. The most important thing is to ensure all ingredients are cold, this ensures a crispy texture and stops pastry shrinking.  This is why the best way to make pastry is with a food processor, because it works quicker than your hands could do, and doesn’t transfer body heat into the dough.

Of course, you can make pastry by hand using the ‘rub in’ method whereby you rub the butter into the dry ingredients to create the breadcrumb texture before mixing everything else together. If you do this, ensure to work quickly and allow the dough to chill in the fridge well before rolling it out

Macadamia and Pine Nut Tart

A delicious caramel flavoured tart filled with macadamias and pine nuts.

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Servings: 8

Ingredients Equipment Method

Ingredients

  

Pastry

• 1 ½ cups plain flour
• 40 g almond meal
• 100 g cold butter, diced
• 50 g icing sugar
• 1 egg

Filling

• ½ cup honey
• ⅓ cup sugar
• pinch of salt
• 175 g butter
• ⅓ cup thickened cream
• 1 whole egg
• 2 egg yolks, extra
• ½ cup pine nuts
• 1 cup macadamia nuts, halved

Equipment

• 1 food processor

Method

 

Pastry

1. Put the flour, ground almonds, butter and icing sugar into the bowl of a food processor. Blitz until it resembles breadcrumbs.
2. Add the egg and pulse until it starts to cling together. Add up to two tablespoons of cold water if needed.
3. Remove dough, knead slightly to form a disc, then wrap in cling wrap and refrigerate for 30 minutes.
4. Roll pastry in between two sheets of baking paper. Remove the top sheet of baking paper and turn the pastry over, pressing into a 23cm round, or 35 x 12cm rectangular loose bottom tart tin. Use your fingertips to press the dough in all around.
5. Trim the excess dough, and return to the fridge until ready to fill.

Filling and Assembly

1. Put the honey, sugar and salt into a pot and stir to combine.
2. Add the butter and stir over a low heat until boiling.
3. Remove from heat, allow to cool, then whisk in the cream and eggs.
4. Preheat oven to 170°C.
5. Scatter the nuts into the cold tart shell. Top with the honey filling.
6. Bake for 45–55 minutes, or until the pastry is golden and the filling is set with a slight wobble.
7. Allow to cool completely before removing from the tart tin.

Recipe from my book Easy Home Cooking Italian Style, New Holland Publishers – Images Jonathan VDK