Maple, macadamia, cashew and walnut tart
The Maple, Macadamia, Cashew, and Walnut Tart features a rich nut filling sweetened with maple syrup and enhanced by vanilla. Its buttery crust provides a delightful contrast to the crunchy nuts, making it a perfect dessert for special occasions.
Cook time 55 min
Prep time 20 min
Ingredients:
1 cup all-purpose white wheat flour1/3 cup vanilla extract
1/3 cup almonds
1/3 cup powdered sugar
1/4 cup butter
3 eggs
1/2 cup maple syrup
1/2 cup brown sugar
1 cup macadamia
1 cup cashew
1 cup walnuts
The Maple, Macadamia, Cashew, and Walnut Tart is a delectable dessert that combines a variety of rich nuts with the sweetness of maple syrup and the subtle flavor of vanilla. Perfect for special occasions or a luxurious treat, this tart will surely impress your guests with its unique texture and flavor combination.
Instructions:
- Preheat your oven to 350°F (175°C).
- In a food processor, combine the flour and powdered sugar. Pulse a few times to integrate.
- Add the chilled, cubed butter to the food processor. Pulse until the mixture resembles coarse crumbs.
- Transfer the mixture to a tart pan with a removable bottom. Press the mixture evenly into the bottom and up the sides of the pan.
- Bake the crust in the preheated oven for about 15 minutes, or until it’s lightly golden. Remove from the oven and let it cool while you prepare the filling.
- In a large bowl, whisk together the eggs, maple syrup, brown sugar, and vanilla extract until smooth.
- Fold in the chopped macadamia nuts, cashew nuts, walnuts, and almonds until they are evenly coated with the mixture.
- Pour the nut filling into the pre-baked tart crust, spreading the nuts out evenly.
- Bake the tart in the preheated oven for about 30-35 minutes, or until the filling is set and the nuts are golden and toasted.
- Allow the tart to cool completely in the pan on a wire rack. Once cool, remove the tart from the pan.
- Once the tart has cooled, slice and serve. Enjoy on its own or with a scoop of vanilla ice cream for an extra treat.
This Maple, Macadamia, Cashew, and Walnut Tart is a delicious dessert that brings together a rich blend of flavors and textures. Whether you're celebrating a special occasion or just indulging your sweet tooth, this tart is bound to be a hit with anyone who tries it. Enjoy your creation!
Maple, macadamia, cashew and walnut tart FAQ:
Bake the tart at 350°F (175°C) for about 30-35 minutes after adding the nut filling, or until the filling is set and the nuts are golden.
A tart pan with a removable bottom, typically 9 to 10 inches in diameter, is recommended for this recipe to easily remove the tart after baking.
Yes, you can substitute other nuts like pecans or hazelnuts, but keep in mind that the flavor and texture may vary slightly based on the nuts used.
Store any leftover tart in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, consider freezing.
The tart is done when the filling is set, the surface is firm to the touch, and the nuts on top are golden and toasted.
Tips:
- Make sure your butter is cold when you're incorporating it into the flour for the crust. This will help create a flakier texture.
- Toast the nuts lightly before adding them to the tart to enhance their flavor.
- Allow the tart to cool completely before slicing. This ensures that the filling sets properly and makes for cleaner slices.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
- If you want to add an extra layer of flavor, consider sprinkling a bit of sea salt on top after baking.
Nutrition per serving
8 ServingsCalories 680kcal
Protein 14g
Carbohydrates 45g
Fiber 5g
Sugar 24g
Fat 50g
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