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This recipe may take a little more prep time than usual, but your efforts will be richly rewarded with a delicious dessert with a zesty twist!
Sift the flour into a mixing bowl with the salt
Add the butter and rub it into the flour (will look like fine breadcrumbs)
Sift the icing sugar into bowl and mix
Whisk egg and single egg yolk and add to mixture
Knead slightly form a ball, wrap in cling film and chill for 1 hour (do not over work)
Preheat oven to 180C
Grease a deep flan dish with the knob of butter and dust with flour. Shake the excess flour out and place on a baking tray, lined with a baking sheet
Roll out the pastry thinly on a dusted work surface and place into flan dish pressing to neatly line the ring, leaving a 1cm overhang press in rustically on top.
Line with greaseproof paper and baking beads, blind bake for 20 minutes until golden brown. Remove from oven
Separate one of the eggs required for the filling and lightly whisk the egg white with 1 tbsp. water
Lower heat to 150C
Paint the cooked pastry case with beaten egg white to seal. Plug any holes with leftover pastry. Return to the oven, uncovered, for 5 minutes
Zest Limes (and lemons if used) then Juice through a sieve into a to bowl make approx. 175ml. Stir in the zest
Whisk 4 eggs and the remaining egg yolk (from the pastry wash) with 150g caster sugar until the sugar is combined well and disappears
Stir cream into the egg and add the lemon juice and zest. Combine.
Pour the filling into the pastry case and bake for 45-60 minutes until the tart is just set but still slightly wobbly in the middle.
Remove from oven and leave to cool for an hour before removing from the tin
Lay out macadamias on a baking tray covered in baking paper.
Heat saucepan on low heat dissolve sugar in water. Once sugar is fully dissolved, turn up heat and leave boiling without stirring for 5 minutes watching constantly.
Once the sugar turns a caramel colour, remove from heat and carefully pour over macadamias.
Wait to harden and then process in food processor until resembles crunchy breadcrumbs.
Cut chilled tart into wedges and serve with Macadamia Praline and a scoop of vanilla Ice Cream
Vanilla Ice Cream:
In a bowl, beat together the yolks and half of the sugar until smooth and pale. (A couple of minutes by hand.)
Put all the cream, and half the milk, the remaining half of the sugar, and the salt into a saucepan over medium heat. Scrape vanilla seeds from beans with the tip of a small knife into saucepan with the milk & cream mixture; add the halved bean. Heat the mixture until just before it starts to simmer (do not let simmer). Remove mixture from heat and let stand 10 minutes.
Slowly add (while whisking) 1/4 of the now warm cream mixture into the yolk mixture. Slowly add the remaining cream mixture; continue to whisk.
Transfer mixture back to the saucepan and cook over medium-high heat, stirring constantly, until it is thick enough to coat the back of a wooden spoon
Remove from heat and mix in the remaining 1/2 cup of milk to stop the mixture from overcooking.
Pour custard through a medium-mesh sieve into a stainless steel bowl, contin stirring until completely cooled. Place in fridge overnight (4 hours min)
Place mixture in an ice cream maker according to manufacturer's instructions
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