For the filling
200g macadamia nuts, ground
80g cake flour
For the sweet shortcrust pastry:
500g cake flour
1. To make the shortcrust pastry, cream butter and sugar together until pale and add egg to mix well.
2. Add flour and slowly pour in water and mix well.
3. Form a dough with your hands and wrap the dough with plastic cling wrap. Leave it in the fridge for an hour.
4. To make the filling, cream butter and sugar until pale, then add ground macadamia nut powder, egg and cake flour to mix well.
5. On a floured surface, roll out shortcrust pastry to a sheet big enough to cover tart mould.
6. Press the shortcrust pastry firmly into the mould and trim off unwanted edges.
7. Pour in filling to a quarter of tart mould and bake in a preheated 180 degrees C oven for 45 minutes.
8. Allow tart to cool completely before unmoulding and serving.
Helpful hints:IT is easy to get nutty over macadamia nuts. They have very hard shells which are difficult to crack. But to get to what’s inside is worth the trouble. Sweet, rich and almost-buttery, they are a high energy food that contain no cholesterol and are also a good source of protein, potassium, calcium and dietary fibre. They are also very high in mono-unsaturated fat, which is believed to help lower blood cholesterol levels. There is very little you need to do to enhance the flavour. If raw, always roast before adding to any of your favourite recipes.
This doubles the taste. They may not be the cheapest, but they have become more readily available. The prices have also dropped. While they are associated with Hawaii, those from Australia are equally good in quality and taste. The recipe is also simple.