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.
INGREDIENTS
- 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
DIRECTIONS
- To make the pastry, place the macadamias, flour, cornstarch and sugar in a food processor and process to a fine crumb
- Add the egg and pulse on and off a few times
- With motor running, gradually add the milk until the mixture just starts to come together
- Transfer to a well-floured board and knead gently to a smooth dough. Wrap in plastic and chill 30 minutes
- Preheat oven to 375°F
- Lightly dust individual or 1 large flan or tart tins
- 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
- 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