Fonterra Food Services
Macadamia Maple Tart
225g plain flour
75g self raising flour
100g caster sugar
150g Western Star Unsalted Butter
4 eggs
160g brown sugar
60ml maple syrup
100g Western Star Salted Butter
50ml Anchor Cooking Cream
1.25tspn cornflour
1 orange
200g macadamia nuts
Western Star Unsalted ButterWestern Star Salted ButterAnchor Culinary Cream
Mix sifted flours, sugar and butter in a food processor until combined. Add 1 egg and process until dough just comes together. Turn pastry onto a lightly-floured surface. Knead until just smooth. Shape into a disc, cover with plastic and refrigerate for 1-2 hours.
Preheat oven to 180°C. Grease a 3cm deep, 34cm x 10cm (base) fluted loose-based flan pan. Roll pastry between 2 sheets of baking paper until 5mm thick, line base and sides of pan with pastry. Trim excess and cover pan with plastic wrap. Refrigerate for 10 minutes to set.
Place pan on a baking tray and line pastry case with baking paper. Half-fill with uncooked rice or ceramic pie weights. Blind bake for 15 minutes then remove paper and rice or weights, set aside to cool. Reduce oven to 160°C.
Macadamia filling
Combine brown sugar, maple syrup, butter, cream, remaining 3 eggs, cornflour and orange zest in a bowl. Whisk unitl smooth.
Arrange nuts over base of pastry case. Pour filling over nuts. Bake for 40 minutes or until just set. Remove from oven and let stand for 10 minutes. Remove from flan and cut to serve.
Tip :
Serve with double cream, butterscotch sauce or vanilla anglaise.

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