Macadamia & Pecan Pie Tartlets
Buttery, golden tartlet shells filled with a rich caramel of corn syrup, brown sugar, and vanilla, packed with pecans and macadamias and baked until just set with a soft, gooey centre. Best enjoyed warm with a scoop of ice cream, an irresistible twist.Tartlet Shells:
Mix flour, powdered sugar, and salt. Rub in butter to crumbs. Add egg yolk and cold water until dough forms. Chill 30 min. Roll to 3 mm, line tartlet molds, chill 15 min, then blind bake at 180°C for 12–15 min until lightly golden. Cool slightly.
Filling:
Whisk corn syrup, brown sugar, melted butter, egg, vanilla, and salt until smooth. Fold in
chopped pecans and macadamias.
Bake:
Divide nuts among shells, fill with syrup just below the rim. Bake at 170°C for 18–22 min until set but soft in the center. Cool completely.Enjoy warm or at room temp. Serve with ice cream or cream.
10
Serves 10 people and takes only 30 min to prepare.
Ingredients
Tartlet Shells
1¼ cups all-purpose flour
¼ cup powdered sugar
½ cup cold unsalted butter, cubed
1 egg yolk
1–2 tbsp cold water
Pinch of salt
Nut Filling
¾ cup pecans, roughly chopped
¾ cup macadamia nuts, roughly chopped
Pie Filling
½ cup light corn syrup or golden syrup
⅓ cup brown sugar
2 tbsp unsalted butter, melted
1 large egg
1 tsp vanilla extract
¼ tsp salt
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