Macadamia Milk Tart
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These recipes were created by Gamilaraay Chef Keith Munro
Prep time
20 min
Cook time
30 min
Serves
12
INGREDIENTS
INGREDIENTS FOR
12 SERVINGS
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METHOD
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Preheat oven 200°C conventional/180°C fan forced. Place pastry shell onto a baking tray and prick the base five times using a fork. Line with baking paper and baking beads. Bake 10 minutes. Remove beads and paper. Bake for 5 minutes or until light golden. Reduce oven temperature to 170°C conventional /150°C fan forced.
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Combine milk and macadamia nuts in a medium saucepan and bring to the boil over medium heat. Reduce heat and simmer 2 minutes. Strain mixture through a fine sieve. Set milk aside. Rinse nuts under water; drain. Place nuts on baking sheet return to the oven 3-4mins or until dried, chop coarsely and reserve.
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In a large bowl combine butter, flour, NESTLÉ Sweetened Condensed Milk, vanilla, and egg yolks. Slowly add half the hot milk, whisking until combined, repeat with remaining milk. Pour mixture into clean saucepan and cook over low-medium heat, bring to the boil; whisking continuously; boil for 30 seconds or until custard is a dollop consistency. Remove from heat. Pour into a large bowl to cool, cover with plastic and to room temperate.
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Using an electric mixer, beat egg whites and salt until soft peaks form. Gently fold egg white mixture through custard. Brush base of tart shell with a little extra milk and sprinkle with caster sugar. Pour mixture into shell, bake for 25-35 minutes or until just set. Stand for 40 minutes. Serve warm or refrigerate before serving, if desired.
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Sprinkle with reserved macadamia nuts. Enjoy!
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