Sorry for not posting much stuff lately. I’ve been pretty busy with real life and the socializing that it involves. Yesterday I had some friends over for a churrasco (Brazilian barbeque) and I made a macadamia nut tart for dessert.
So in the hope that you will forgive me for my tardiness, here’s the recipe.
225gr (1 and half cups) of plain flour
2 tablespoons of caster sugar
125gr (1/4lb) unsalted butter
2 egg yolks
5 egg yolks
200gr (7oz) caster sugar
2 tablespoons of corn flour or you can use custard powder
600ml (2 and a half cups) of light sour cream (it has half the fat of normal sour cream and there is enough fat in this thing)
2 teaspoons of vanilla paste (or vanilla extract)
200gr (7oz) of macadamia nuts. Toasted and roughly crushed.
Combine the flour, sugar, and butter in a food processor until it looks like breadcrumbs. Add one egg yolk and process until it turns into a ball of dough. Roll out in so it will fill the bottom and side of a 25cm (about 9 and a half inches) greased flan tin. Line in pastry dough with baking paper and fill with weight (like rice or dried beans) and blind bake for about 30 minutes at 200C (390F). When the pastry is cooked, take out the weight and paper and brush the pastry with the other egg yolk and bake for another 5 minutes (this water proofs the pastry and stops it getting soggy when the filling is put in).
Heat the sour cream until hot but not boiling. In the meantime mix up the egg yolks and corn flour with the sugar in a bowl. Pour the hot sour cream over the egg yolk mixture and when it is combined return it the saucepan and heat over low heat, continually stirring until it thickens. Take care that you don’t boil the mixture. Just before you pour the filling out, mix in the vanilla paste.
Place half the nuts in the pastry and pour the filling over them. Sprinkle the rest of the nuts over the top of the filling. Chill the tart in the fridge and serve cold. The tart goes well with frozen yoghurt and a berry coulis (I made blueberry one yesterday).