1/4 teaspoon plus 1/8 teaspoon vanilla extract (divided)
Filling:
3 large eggs, beaten
1/2 cup sugar
1/2 cup dark corn syrup
1 1/2 tablespoons cider vinegar
1 tablespoon butter, melted, cooled
1/2 teaspoon vanilla extract
Pinch of salt
2 cups macadamia nuts (three 3.5-ounce jars), toasted (see note)
TOPPING:
1 cup whipping cream
1/2 teaspoon powdered sugar
Instructions:
To make tart shells, cream sugar and butter in bowl until fluffy. Add egg and beat until mixture is smooth and well blended. Add flour and 1/4 teaspoon vanilla and mix well. Dough will be soft and slightly sticky. Divide into 6 equal balls, cover with plastic wrap and let rest in refrigerator 10 minutes.
Lightly flour rolling pin and work surface and roll each ball of dough into a 4 1/2-inch circle. Lightly press dough into 3 1/2-inch tart pans. Refrigerate, covered, 1 hour or until pastry is firm.
Prepare filling. Preheat oven to 350 degrees.
Spoon filling into chilled tart shells; bringing it to within 1/4-inch of top of shells. Bake in preheated oven 15 to 20 minutes, until center is set and crust is golden brown. Remove from oven and set on wire racks to cool slightly.
Whip cream until it forms soft peaks, fold in sugar and 1/8 teaspoon vanilla.
Serve tarts warm, topped with a dollop of cream. Makes 6 servings.
Filling:
To make filling, beat eggs and sugar until well blended. Add corn syrup, vinegar, butter, vanilla and salt and mix well. Stir in nuts. Mixture will be thin.
Note: To toast nuts: Sprinkle nuts in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until golden.
Get your own Free Home Page