Name: White Macadamia Nut Tart
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT2H40M0.000S
Yield: 6 to 8 servings
Ingredients: 4 ounces macadamia nuts (about 3/4 cup); 1 3/4 cups all-purpose flour (see Cook's Note); 1/2 cup confectioners’ sugar; 1 stick (8 tablespoons) cold unsalted butter, cut into pieces; 1 large egg; One 11-ounce bag white baking chips; 1/2 cup heavy cream; 1/4 teaspoon kosher salt; 1 vanilla bean, split lengthwise and seeds scraped out; White chocolate bar, for shaving; 2 ounces macadamia nuts (about 1/4 cup), roughly chopped

Directions

Watch how to make this recipe.

Special equipment:

a 9-inch tart pan; pie weights

For the crust: Preheat the oven to 350 degrees F.
Pulse the macadamia nuts in a food processor until finely chopped and resembling wet sand. Add the flour and confectioners’ sugar and pulse to combine. Add the butter and pulse until pea-size pieces form, then add the egg and pulse until the dough just comes together.
Turn the dough out onto a work surface and use your hands to bring it all together, making sure not to overwork it. Press the dough into the bottom and up the sides of a 9-inch tart pan, creating about a 1/4-inch-thick border. Dock the dough all over with a fork. Line the crust with parchment and top with pie weights.
Bake until the edges of the crust just turn golden, about 15 minutes. Remove from the oven and remove the pie weights. Continue to bake until the bottom and edges of the crust are golden brown all over, 15 to 20 minutes more. Let cool completely, about 30 minutes.
For the ganache: Meanwhile, bring a few inches of water to a boil in a medium saucepan. Put the white baking chips, heavy cream, salt and vanilla bean seeds (discard the pod) in a medium heatproof bowl and set over the simmering water, making sure the bottom of the bowl is not touching the water. Heat, stirring, until the chocolate is melted and the mixture is smooth and satiny, 3 to 4 minutes.
Pour the ganache into the crust and spread until even. Refrigerate until set, at least 1 hour and up to overnight.
Use a vegetable peeler to shave curls from the white chocolate bar. Top the tart with the macadamia nuts and white chocolate curls.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

White Macadamia Nut Tart

Ingredients

Crust:

Ganache:

Directions

Special equipment:

Cook’s Note

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