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Individual Macadamia And Almond Tarts




Source of Recipe


australian women's weekly


List of Ingredients




2 sheets of sweet shortcrust pastry
1 tablespoon flour
¼ cup (65 mls) golden syrup
½ cup (100 g) brown sugar
¼ teaspoon crushed aniseed
¼ cup (65 mls) pouring cream
60g unsalted butter, melted
3 eggs, beaten
2/3 cup roughly chopped macadamia nuts
2/3 cup roughly chopped flaked almonds
freshly whipped cream to serve

Recipe



Preheat oven to 180°C. Sprinkle pastry with a little flour. Roll thinly. Line the bases and sides of 4 (small 8cm) removable-base fluted tart tins with the pastry. Trim and blind bake for 15 minutes. Remove beads or rice and paper and bake for a further 5- 10 minutes until lightly golden. Set aside to cool.

Reduce oven temperature to 160°C. In a large bowl combine the golden syrup, brown sugar, aniseed, pouring cream, butter and eggs. Fold in the nuts and spoon mixture into pastry cases.

Bake for 15 minutes or until set. Allow to cool completely in the tins before serving with a dollop of freshly whipped cream.