Macadamia pastry

Macadamia pastry

By
From
Cantina
Makes
1 kg
Photographer
Chris Middleton

This recipe makes enough for two large tart cases, one for now and one for later. Simply freeze and then thaw at room temperature when next required. The dough can also be rolled out and cut and baked into cookies. Sprinkle with salt before baking for an added touch. Great filling ideas would be salted caramel, bananas and chocolate, or raspberries with lime curd. This pastry is very short and crisp, so you can’t roll it over a tin and trim the edges or it will fall apart. Instead, form it into a thick disc that you place into the bottom of the tart tin and then mould the edges of the pastry up the side of the tin with your fingers.

Ingredients

Quantity Ingredient
280g macadamia nuts
80g caster sugar
450g plain flour
225g unsalted butter, at room temperature
1 large egg
1/2 teaspoon vanilla extract

Method

  1. Place the nuts in a food processor and pulse a few times, until they form a sandy texture. Add the sugar and pulse to make a fine meal. Add the flour and pulse to combine.
  2. Transfer to the bowl of an electric mixer, fitted with a paddle attachment. Add the butter, egg and vanilla and mix to make a smooth dough.
  3. Divide the dough into 2 equal parts and wrap in plastic wrap. Rest in the refrigerator for 30 minutes before use.
  4. Store the pastry in the refrigerator for up to 3 days, or freeze for up to 3 months.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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