White chocolate macadamia tartlets

white chocolate macadamia tartlets
8 Item
1H 10M




White chocolate macadamia tartlets

1.Make pastry.
2.Divide pastry into eight portions. Roll portions, one at a time, between sheets of baking paper, into rectangles large enough to line eight 5cm x 10cm loose-based flan tins. Line tins with pastry; prick bases all over with fork. Cover; refrigerate 30 minutes.
3.Preheat oven to 200°C/180°C fan-forced.
4.Place tins on oven tray; line pastry with baking paper, fill with dried beans or rice. Bake 10 minutes; carefully remove paper and beans. Bake about 5 minutes or until pastry is dry. Cool 15 minutes.
5.Reduce oven temperature to 160°C/140°C fan-forced.
6.Combine sugar and cornflour in medium bowl; stir in syrup, butter, eggs, cream and rind. Place nuts into pastry cases; gently pour sugar mixture over nuts. Bake about 25 minutes; cool. Refrigerate 30 minutes. Remove tartlets from tins; drizzle with chocolate.


7.Process flour, sugar and butter until crumbly. Add egg; process until combined. Knead chocolate into pastry on floured surface until smooth. Enclose in plastic wrap; refrigerate 30 minutes.

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