Macadamia Tart

By mutzali

Ingredients

• ***Crust***
• 1/4 cup unsalted butter
• 2/3 cup sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• Pinch of salt
• 2 cups flour
• ***Filling***
• 1 1/2 cup unsalted macadamia nuts
• 2 eggs, beaten
• 1/2 cup firmly packed brown sugar
• 1/2 cup corn syrup
• 1/4 cup unsalted butter
• 1 teaspoon pure vanilla extract

Preparation

Step 1

To prepare the crust, in a bowl, cream together the butter and sugar. Add the eggs, vanilla, and salt and blend well. Add the flour and mix until a dough forms. Shape the dough into a round flat disc, wrap in plastic, and chill for 1 hour, or until firm. Preheat the oven to 350 degrees F. On a lightly floured surface, roll out the dough to an 11-inch round, 1/4-inch thick. Transfer the dough to a 9-inch removable-bottom tart pan and press into the bottom and sides of the pan. Trim the edges and discard the excess dough. Line the pastry shell with aluminum foil and fill with pie weights or beans. Bake for 10 to 12 minutes, until light golden brown. Remove from the oven and place on a rack to cool slightly.

Decrease the oven to 325 degrees F. Fill the bottom of the pastry shell with the nuts, spreading evenly. Place the eggs in a bowl. In a small saucepan, combine the sugar, syrup, butter, and vanilla over medium-high heat. When the mixture begins to bubble around the edges, remove from the heat. Slowly add about one-third of the sugar mixture to the eggs, whisking constantly. Pour the egg mixture back into the sugar mixture and blend well. Pour through a fine-meshed sieve over the nuts. Place in the oven and bake for 15 to 20 minutes, until golden brown. Remove from the oven and allow to cool on a rack. Serve warm, garnished with ice cream and caramel sauce.