Frangipani Macadamia Tart
Calories: 26
Adjust Servings Here: 9 servings
Description
This Frangipani Macadamia Tart is a decadent dessert that combines a rich, buttery crust with a creamy almond filling studded with crunchy macadamia nuts. The tart is baked to golden perfection, creating a delightful contrast of textures and flavors. It's a perfect dessert for any occasion, sure to impress your guests with its elegant presentation and delicious taste.
Ingredients
Pie crust
- 1 ½ cups (190 g) All-purpose flour
- 2 tbsp Powdered sugar
- ½ cup (113 g) Cold butter cut into small cubes
- 1 large Egg yolks
- 2 - 4 tbsp Cold water
Frangipani filling
- ½ cup (113 g) Unsalted butter softened
- ½ cup (100 g) Granulated sugar
- 1 large Egg
- 1 tsp Vanilla extract
- 1 cup (112 g) Almond meal
- ½ tsp Salt
- 2 tbsp (15 g) All-purpose flour
- ¼ cup (60 g) Heavy cream
- 1 cup (135 g) Macadamia nuts whole or halved
Instructions
Tart crust
- Combine – In a food processor, combine the flour, almond flour, powdered sugar, and salt. Pulse a few times to mix. Add the chilled, cubed butter to the flour mixture in the food processor. Pulse until the mixture resembles coarse crumbs.1 ½ cups All-purpose flour, 2 tbsp Powdered sugar, ½ cup Cold butter
- Dough – Gradually add the vanilla extract and egg yolk with the food processor running. Pulse some more. Then, add the ice water, 1 tablespoon at a time, until the dough comes together and forms a ball.1 large Egg yolks, 2 - 4 tbsp Cold water
- Chill – Turn the dough onto a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Shell – Roll out the chilled pie crust on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim any excess. Chill the tart shell while you make the filling.
- Preheat your oven to 375°F /190°C / Gas Mark 5.
- Dock the chilled pastry with a fork to prevent the pastry from puffing up. Line the pie with parchment paper. Then, fill the center with pie weights or baking beans (dry beans).
- Prebake - Bake for 15 minutes. Remove the pie weights ( I used macadamia nuts) and parchment paper. Cool for 5 minutes before adding the filling. Pro tip – This is called blind baking the crust. We do this so that the pastry will be partially cooked before we add the filling.
- Reduce oven temperature to 350°F / 177°C / Gas mark 4.
Assemble
- Frangipani – In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy for the frangipani almond filling. Add the eggs, one at a time, beating well after each addition. Stir in the almond flour, all-purpose flour, salt, vanilla extract, and heavy cream until the filling is well combined.½ cup Unsalted butter, ½ cup Granulated sugar, 1 large Egg, 1 tsp Vanilla extract, 1 cup Almond meal, ½ tsp Salt, 2 tbsp All-purpose flour, ¼ cup Heavy cream
- Filling - Spread the frangipani filling evenly over the crust. Layer whole or macadamia nuts all over the filling. Place the tart on a baking pan.1 cup Macadamia nuts
- Bake the tart in the preheated oven for 30-35 minutes, or until the filling is set and the crust is golden brown.
- Cool - Allow the tart to cool before serving. Then, dust with powdered sugar.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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