White Chocolate, Macadamia Nut and Persimmon Tartlets
Small size, big wow: These dessert tarts truly put our orange fruit in the spotlight. We gave the slices a little sizzle under the torch to accentuate their dark edges…
Instructions
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1
In a food processor, blend the macadamia nuts, flour and
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2
sugar into a fine powder. Add the butter and pulse a few
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3
times, until it forms pea-sized pieces. Add the egg and pulse
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4
just until the dough starts coming together.
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5
On a lightly floured surface, knead the dough until
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6
smooth and cut into 8 equal parts. Divide between eight
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4-inch (10 cm) tartlet pans with removable bottoms. Press
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8
the dough into the bottoms and up the sides of the pans.
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9
With a fork, prick the bottoms of the crusts. Place on a
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baking sheet and refrigerate for 30 minutes.
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11
With the rack in the middle position, preheat the oven
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to 400°F (200°C).
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Cover each crust with a small sheet of foil and fill with
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dry beans or ceramic pie weights. Bake for 15 minutes or
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15
until the crusts start to brown. Remove the beans and foil.
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16
Let the crusts rest at room temperature. Reduce the oven
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temperature to 325°F (165°C).
Small size, big wow: These dessert tarts truly put our orange fruit in the spotlight. We gave the slices a little sizzle under the torch to accentuate their dark edges and star-shaped centres. They shine atop a filling of ultra-smooth white chocolate and cream spiced with festive cardamom, which floats on a macadamia-nut crust.
