macadamia frangipane
  • 100g macadamias
  • 50g butter
  • 150g brown sugar
  • 2 eggs
  • 150g LSA meal (or almond meal)
How to make it
  1. In a food processor or blender, pulverise the macadamias until they form a thick paste.
  2. Transfer the macadamia past to the bowl of a mixer and add the butter and sugar. Whisk the three ingredients together until they are light and fluffy.
  3. Add the eggs and beat the mixture again until it is smooth.
  4. Stir in the LSA Meal (or beat on low) until it is all well combined.
  5. Take the blind baked tart shell and fill it with frangipane mixture, leaving a tiny bit of space at the top for overflow.
  6. Arrange the quinces on top of the frangipane mixture. Some of the mixture might overflow, so be careful when pressing down.
  7. Place the tart tins onto a baking tray to catch any overflow, then return to a 175C oven and bake the small tarts for about 20mins and the large tart for about 45 minutes, or until the frangipane is cooked through.
Recipe by onebitemore at