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Macadamia Nut Tart Recipe

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This recipe for Macadamia Nut Tart, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



One 10 inch tart pan
Pastry dough:
5 1/3 C. flour
3/4 c. sugar
1 lb. butter, cut into 1 inch squares
3 egg yolks, slightly beaten
3 tbs. heavy cream
1 c light corn syrup
1 c sugar
2 tbsp butter, melted
1 vanilla bean, scraped
3 eggs, slightly beaten
2 tbsp heavy cream
2 c roasted unsalted macadamia nuts
10 passion fruit, pulp removed and strained or 8 oz canned passion fruit juice
2 tbsp honey
2 tbsp water

In a mixer, mix the flour and sugar together. Gradually add the butter piece by piece, until the mixture resembles cornmeal. Beat the egg yolks and heavy cream together. Add the egg and cream mixture in and mix until the dough comes together. Form the dough into 4 equal balls. Freeze three for future use. Chill the remaining ball of dough for at least one hour. Mix the first 6 ingredients together for the tart filling. Add the nuts and stir well. Roll the dough out on a flat surface with a rolling pin. Press the dough into a tart pan with removable bottom.
Pour the filling in the tart shell and spread the nuts out evenly. Bake in a preheated 350 oven for about 45 to 50 minutes. Mix together the passion fruit pulp, honey and water. Taste and adjust with more honey if too tart. If using canned juice, reduce the juice in a sauce pan over high heat by 1/2. Adjust the flavor with honey if more sweetness is desired. Let the tart cool for 15-20 minutes. Serve warm with white chocolate or vanilla ice cream on top. Drizzle the passion fruit sauce around the tart.




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