Categories: Dessert
Ingredients
- For the crust:
- 2 cups white flour
- 4 tbsp sugar
- 1-1/2 sticks unsalted butter, chilled and cut into dice
- 2 egg yolks
- 1 tbsp finely grated lemon zest
- 1 tsp fresh lemon juice
- For the filling:
- 1 1/4 cups heavy cream
- 1 1/4 cups sugar
- 1 tsp grated lemon zest
- 1/4 tsp salt
- 1/4 tsp vanilla extract
- 2 cups whole macadamia nuts, toasted to a light golden brown
Directions
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Preheat oven to 375
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If using salted macadamia nuts, rinse them in cold water and allow them to dry on paper towels before roasting. Roast in 350 oven, stirring very often so they don’t scorch until light golden.
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Cool.
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While cooling, make the crust: Put the flour, sugar, butter in a food processor and pulse until evenly mixed. Add egg yolks, lemon zest and lemon juice and pulse just until the mixture becomes crumbly and starts to come together. Pour the mixture into an 11 inch fluted tart pan with a removable bottom and press the dough evenly over the bottom and sides.
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Bake the shell for 15 minutes. Remove from oven and with a fork evenly press down with a fork and let cool.
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In a large saucepan combine the cream, sugar, lemon zest, salt and vanilla extract. Bring to a boil while stirring. Reduce heat and simmer for 5 minutes, stirring often. (Be careful – this boils over quickly). Add the macadamia nuts and cook for two more minutes.
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Pour the mixture into the tart crust and bake for 40 minutes, or until a golden brown and the toffee mixture is set. Remove from the oven to cool on the counter. As soon as it has cooled enough to handle, remove the tart ring from the bottom, otherwise it will be hard to do later. I gently separate the edges with a sharp pointed knife first and ease the ring off.
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Allow to cool completely. Before serving you can warm it a bit and serve with a scoop of good quality vanilla ice cream.