macadamia cream pastry
  • 50g whole macadamias
  • 200g butter (cold)
  • 250g plain flour
  • 3 tbsp cream
How to make it
  1. Place the macadamias into a food processor and pulse until they resemble bits of cooked cous cous. Add the butter and flour and pulse until all of the ingredients start to come together into a ball. Add the cream all at once and pulse again until the pastry is a shiny ball, but without over working the dough. Roll the pastry together with your hands (it will be sticky) and press it down into a circle, about 1 inch thick before wrapping it in cling film and putting it in the fridge for 20 minutes to harden up.
  2. Remove the pastry from the cling film and roll it out in between two sheets of baking paper until it is about 3mm thick. Line your tart tins with the pastry, leaving about half a centimetre of overhang (I used a 22cm fluted round tin and two smaller tins as well) before putting them in the freezer for another 15 minutes to really harden up.
  3. Meanwhile, make the frangipane (recipe below).
  4. Prick the bases of the tart shells and then blind bake in 200c oven for fifteen minutes. Remove the weights and then bake for a further 10 minutes. There should be a little bit of colour on the pastry and it should firm up when it cools.
Recipe by onebitemore at