Decadent Macadamia Nut Delight Tart
Indulge in the rich and creamy perfection of our Decadent Macadamia Nut Delight Tart. Inspired by a delightful find in Sunset Magazine, this luscious dessert blends a buttery, flaky crust with a sweet, nutty filling that beautifully showcases the flavor of coarsely chopped macadamia nuts. This tart is not just a treat for your taste buds but a stunning centerpiece for your holiday gatherings — it's sure to become a beloved tradition in your home. With the warming notes of dark rum and the perfect balance of sweetness, this tart is an irresistible addition to any festive table.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
All-purpose flour
1 1/4 cups (Measured and sifted)
Dark brown sugar
2 tablespoons plus 1/2 cup (Packed)
Salt
1/2 teaspoon plus 1/4 teaspoon (Measured)
Cold unsalted butter
3/4 cup, cut into pieces (Chilled)
Melted butter
2 tablespoons (Melted)
Large egg yolk
1 (Separated from white)
Large egg
1 (Whole)
Light corn syrup
1/4 cup (Measured)
Dark rum
2 tablespoons (Measured)
Unsalted macadamia nuts
1 1/3 cups (Coarsely chopped)
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a food processor, combine the all-purpose flour, 2 tablespoons of dark brown sugar, and 1/2 teaspoon of salt. Pulse until blended.
3
Add the cold unsalted butter pieces to the processor and pulse until the mixture resembles coarse crumbs.
4
In a small bowl, whisk the egg yolk and then add it to the dough mixture. Pulse to combine.
5
Gradually add 2 to 3 tablespoons of ice water, pulsing until the dough starts to come together into a ball.
6
Press the dough into the bottom and up the sides of a 9-inch round tart pan with 1-inch sides. Use a fork to prick the bottom of the tart shell.
7
Place the tart shell in the freezer for 15 minutes to chill.
8
Bake the crust in the preheated oven until it turns medium golden brown, about 15 to 25 minutes. Once baked, remove from the oven but leave it on.
9
In a standing electric mixer, whisk the whole egg, the remaining 1/2 cup of dark brown sugar, and the remaining 1/4 teaspoon of salt on high speed until the mixture becomes pale and ribbony, approximately 7 to 10 minutes.
10
Incorporate the melted butter, light corn syrup, and dark rum into the egg mixture, blending well.
11
Carefully pour the filling into the hot tart shell, then sprinkle the coarsely chopped macadamia nuts evenly over the top.
12
Return the tart to the oven and bake until a knife inserted in the center comes out clean, approximately 25 minutes.
13
Allow the tart to cool on a wire rack for at least 1 hour before slicing it into wedges and serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Macadamia Nut Delight Tart?
It is a rich, creamy dessert featuring a buttery, flaky crust and a sweet filling packed with coarsely chopped macadamia nuts.
What inspired this specific tart recipe?
This recipe was inspired by a delightful dessert find in Sunset Magazine.
What are the main flavor profiles of this tart?
The tart features buttery and nutty flavors with warming notes of dark rum and a balanced sweetness.
How many ingredients are required for this recipe?
There are 10 ingredients: flour, dark brown sugar, salt, cold unsalted butter, melted butter, egg yolk, whole egg, light corn syrup, dark rum, and macadamia nuts.
What is the recommended oven temperature?
The oven should be preheated to 375°F (190°C).
What equipment is needed to make the crust?
A food processor is used to blend the crust ingredients, and a 9-inch round tart pan is needed for baking.
How do I prepare the macadamia nuts?
The macadamia nuts should be unsalted and coarsely chopped before being added to the tart.
How should the crust dough be chilled?
Once pressed into the tart pan, the shell should be placed in the freezer for 15 minutes.
How long does the crust bake before the filling is added?
The crust bakes for 15 to 25 minutes until it turns a medium golden brown.
Why do you prick the bottom of the tart shell?
Pricking the bottom with a fork helps prevent the crust from bubbling up while baking.
What type of sugar is used in this recipe?
The recipe calls for dark brown sugar in both the crust and the filling.
How long should I whisk the egg and sugar for the filling?
The egg and dark brown sugar should be whisked on high speed for approximately 7 to 10 minutes.
What consistency should the filling reach during whisking?
The mixture should become pale and ribbony.
What type of rum is used in the filling?
The recipe specifies using 2 tablespoons of dark rum.
What kind of corn syrup is needed?
The recipe requires 1/4 cup of light corn syrup.
Is the filling poured into a hot or cold crust?
The filling should be carefully poured into the tart shell while it is still hot from the oven.
How are the nuts added to the tart?
The macadamia nuts are sprinkled evenly over the top of the filling once it has been poured into the shell.
What is the final baking time for the assembled tart?
The tart should be returned to the oven for approximately 25 minutes.
How do I check if the tart is fully cooked?
The tart is done when a knife inserted into the center comes out clean.
How long must the tart cool before it can be served?
It needs to cool on a wire rack for at least 1 hour.
What is the best way to serve this dessert?
It is best served sliced into wedges after it has cooled.
Is this tart suitable for Christmas?
Yes, it is described as a stunning centerpiece for holiday gatherings and Christmas traditions.
What kind of butter is used in the crust?
The crust uses cold unsalted butter cut into pieces.
Does the recipe use whole eggs or yolks?
The recipe uses one large egg yolk for the crust and one whole large egg for the filling.
What size tart pan should I use?
Use a 9-inch round tart pan with 1-inch sides.
How much macadamia nuts are required?
The recipe requires 1 1/3 cups of unsalted macadamia nuts.
Can I use a standing mixer for this recipe?
Yes, a standing electric mixer is recommended for whisking the egg mixture for the filling.
What is the role of ice water in the recipe?
Ice water is added gradually to the crust mixture to help the dough come together into a ball.
How much salt is included in total?
The recipe uses a total of 3/4 teaspoon of salt (1/2 teaspoon in the crust and 1/4 teaspoon in the filling).
Is the flour sifted?
Yes, the 1 1/4 cups of all-purpose flour should be measured and sifted.