As promised last week, here's the recipe of macadamia-nut tart.
Please note that the recipe below is a full batch that will give you a 9-inch tart. If you intend to make only half batch of the recipe, like what I did, just reduce the quantity by half and use 6 tartlets pans.
Macadamia-Nut Tart Recipe
Adapted from The Last Course
1 9-inch partially bake tart shell, recipe from here
Macadamia tart filling:
1 1/4 cup macadamia nuts
3 tbs unsalted butter
1 large yolk
3/4 cup corn syrup
3/4 cup firmly packed light brown sugar
3/4 tsp vanilla extract
3/4 tsp salt
To prepare the filling:
1) Preheat the oven to 325 deg F. Toast macadamia nuts in preheated oven until golden brown, about 10 to 12 minutes. Set aside to cool, then chop them into rough pieces.
2) Using a saucepan, melt the butter until the milk solids fall to the bottom of the saucepan and turn a rich hazelnut brown. Strain the browned butter through a fine sieve into the bowl of an electric mixer.
3) Let the butter cool for a few minutes, then add the eggs, yolk, corn syrup, brown sugar, vanilla, and salt. Beat the mixture at until the ingredients are well blended, then strain through a fine seive. (The filling can be made up to 3 days in advance and stored in the refrigerator.)
4) Spread the nuts in the bottom of the tart shells, then pour the filling over them.
5) Bake the tart for 35 to 40 minutes, or until the filling is set and golden brown on top. Cool on wire rack, serve.