Macadamia, Ricotta and Berry Tarts

By Sally James
These light and simple tarts are made with a macadamia nut pastry, and filled with a delicate ricotta crème. The finishing glaze is simply grape jelly which is drizzled over fruit of your choice.
  • Cuisine: French


  • beaten
  • chilled non-fat milk
  • confectioners’ sugar
  • corn starch
  • crème fraiche or sour cream
  • For the filling:
  • For the pastry:
  • fresh ricotta cheese
  • grape jelly
  • Kirsch or preferred liqueur
  • plain flour
  • raw macadamias
  • sugar
  • whole macadamias and pitted cherries or berries of choice


  1. To make the pastry, place the macadamias, flour, cornstarch and sugar in a food processor and process to a fine crumb
  2. Add the egg and pulse on and off a few times
  3. With motor running, gradually add the milk until the mixture just starts to come together
  4. Transfer to a well-floured board and knead gently to a smooth dough. Wrap in plastic and chill 30 minutes
  5. Preheat oven to 375°F
  6. Lightly dust individual or 1 large flan or tart tins
  7. Roll out pastry to fit tin, prick base several times with a fork, line base with foil or parchment and cover with dry beans or rice and bake for 10 minutes. Remove foil and beans and continue to bake 3-5 minutes until lightly golden. Allow to cool
  8. Whip the ricotta, crème fraiche, sugar and liqueur, if using, and spread over the base. Decorate with macadamias and berries and glaze with the softened grape jelly