© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

Sweet buttery shortcrust pastry with a creamy nutty filling that's literally melts in the mouth. If you don't have macadamia, try some other nuts. Pecans and hazelnuts are great alternatives. Tarts like this can be served on their own but you can serve it with whipped cream or ice cream. Do not skip pre-baking the tart crust. Prebaking the tart shell keeps the crust from getting soggy.
CrustFilling

180 g White spelt flour
120 g Cold unsalted butter, diced
50 g Fine raw sugar
Pinch of salt
1 Egg, medium

100 g Unsalted butter, at room-temperature
80 g Fine raw sugar Pinch of salt
Pinch of freshly grated nutmeg
4 Eggs, medium, at room-temperature
45 g Molasses
120 g Macadamia nuts, finely ground
60 g White spelt flour
150 g Whole macadamias for the topping

To make the crust, in a large bowl whisk together the spelt flour, sugar, and salt. Add in diced butter and egg. Use your hand to mix everything until the dough comes together. Shape dough into a disc. Wrap the disc in plastic wrap and refrigerate for 30 minutes or until the dough is firm.
Preheat the oven to 180C / 350F fan forced. Roll the pastry dough between two sheets of baking paper. Roll out the dough to a 28cm circle and about 2mm thick. Remove the baking paper and place the dough over a 24cm tart pan with a removeable bottom. Li...