Macadamia nut tart

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.

Macadamia nut tart

 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).

9 thoughts on “Macadamia nut tart”

  1. Grasswire.

    If you ever come to Australia, I’ll bake a whole tart just for you.


    Your comment came up as anonymous and I thought it might’ve been spam so I deleted it. I think that our friends at WordPress may have been tweaking the system lately and perhaps it’s causing a few hiccups. By the way your second comment (the one shown here) also came up as anonymous but I added your name and URL manually.

  2. Ok, here’s another anonymous “YUM” but I see my name and other info above the comment box so it shouldn’t come up as anonymous. I think you are right about wordpress doing some tweakin’.

  3. Macadamia nuts – divine. I love them. They remind me of holidays in Hawaii when I was a Pacific Rim dweller… they sell loads of chocolate covered macadamia nuts to the tourists. Personally, I like them, but a lot of people find them a bit blah. Now I’ll just have to track some down in London town and give this recipe a whirl. Thanks for posting it!

  4. I meant to say that some folk aren’t mad about the chocolate covered nuts. I think it has a lot to do with bad chocolate and zero to do with the nuts themselves which are divine. Sorry – I don’t think I was clear.
    Also finding making comments a bit uphill with WordPress at the moment. Weird things going on in the ether.

  5. Epic

    The funny thing about macadamia nuts is that they originally came from Australia (they are the only food that has been commercially viable) and we were too slack to exploit them. The Hawaiians started farming them and created the industry. Now we’re in the game but years behind.

    I agree with you about the chocolate covered nuts. They are usually covered in very low quality chocolate.

    If you ever go to Queensland where macadamias come from, never buy the chocolate covered nuts offered on sale there. Due to the very high temperatures in that state all the chocolate has been modified so it doesn’t melt so easily and it’s not very nice. It doesn’t really melt all that well in your mouth.

    ca ca!

  6. try buying snac macs oven roasted macadamias in bush pepper spice and sea salt. Xtra yummy and a good bar snack. If you cant get them where you are its a good one to try to get in. We can buy it at bottle shops and pubs where we are. They are made by brookfarm in australia. About $5.00 in australia

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