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How to make Maple, macadamia, cashew and walnut tart

Yield = 8
Prep time: 0:20
Cook time: 0:55
Total time: 1:15

Ingredients

  • 1 cup (150g) plain flour
  • 1/3 cup (60g) custard powder
  • 1/3 cup (40g) almond meal
  • 1/4 cup (45g) icing sugar mixture
  • 125g chilled butter, chopped
  • 1 egg yolk

Maple filling

  • 3 eggs, lightly whisked
  • 3/4 cup (185ml) maple syrup
  • 1/2 cup (100g) brown sugar
  • 50g butter, melted
  • 1 cup (145g) macadamias
  • 1 cup (145g) unsalted cashews
  • 1 cup (115g) walnut halves

Method

  • Step 1 Place flour, custard powder, almond meal, icing sugar and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the egg yolk and process until dough comes together. Turn onto a floured surface and knead until smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 15 minutes to rest.
  • Step 2 Preheat oven to 200°C. Roll dough out on a lightly floured surface to a 3mm-thick disc. Line a 23cm round fluted tart tin with removable base with pastry and trim any excess. Place in fridge for 30 minutes to rest.
  • Step 3 Cover pastry base with baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove the paper and weights and bake for a further 8 minutes. Remove from oven and reduce temperature to 160°C.
  • Step 4 To make the filling, whisk the egg, maple syrup, sugar and butter together in a medium bowl. Add macadamias, cashews and walnuts and stir to combine. Pour into the pastry base. Bake for 30-35 minutes or until set. Remove from oven and set aside for 1 hour to cool completely before serving.