Recipe: Tempting Tarts

Image source: Contributed

Macadamia and Wattleseed Tarts with Creme Fraiche


Makes 24 small tarts or 6 x 8cm tarts


Ingredients

SHORTCRUST PASTRY

  • 250gm plain flour
  • 125gm unsalted butter, diced
  • 50ml cold water
  • pinch of salt

FILLING

  • 85gm brown sugar
  • 30gm butter
  • 125gm golden syrup
  • 30gm breadcrumbs
  • 1 S0gm macadamias, roughly chopped
  • 1 egg, whisked with 1 tbs water
  • 1/4 tsp ground wattle seed
  • 200ml crème fraiche whipped

Method

Place the flour, butter and salt into the bowl of a food processor and pulse until the butter resembles coarse breadcrumbs. Add just enough water to bring the dough together, wrap and rest in a cool place.

In a saucepan, heat the sugar, butter and golden syrup gently until the sugar dissolves. Do not boil. Cool slightly, then stir in egg and water mixture, wattle seed, macadamias and breadcrumbs.

Roll the pastry on a lightly floured surface to 3 mm thick, cut circles to fit small muffin tins and gently press them into place.

Spoon in the macadamia mixture, and bake in a moderate oven (180 C) for 20-25 minutes or until mixture is firm and golden and the pastry is cooked.

Serve warm or at room temperature with creme fraiche.

About the Author /

matt@innoosamagazine.com.au

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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