Buttery Tart With Crunchy Macadamia Nuts (mangochi Macadamia Nut Tart)
This Buttery Tart with Crunchy Macadamia Nuts, also known as Mangochi Macadamia Nut Tart, is a delightful dessert that originates from Malawian cuisine. The combination of buttery crust and crunchy macadamia nuts creates a perfect balance of flavors and textures.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup chopped macadamia nuts
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a food processor, pulse together the flour, butter, granulated sugar, and salt until the mixture resembles coarse crumbs.
- Press the mixture into the bottom and up the sides of a tart pan. Chill in the refrigerator for 15 minutes.
- Sprinkle the chopped macadamia nuts over the crust.
- In a separate bowl, whisk together the brown sugar, heavy cream, eggs, and vanilla extract.
- Pour the mixture over the macadamia nuts in the tart crust.
- Bake for 40 minutes, or until the filling is set and the crust is golden brown.
- Allow the tart to cool before slicing and serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 25g
- Protein
- 5g
- Fat
- 26g
Supplies
Tart pan Mixing bowls Whisk Food processor
Tools
Oven
Serving suggestions
Serve the Buttery Tart with Crunchy Macadamia Nuts warm with a scoop of vanilla ice cream for a delightful dessert experience.
Tips & tricks
For an extra crunch, toast the macadamia nuts before adding them to the tart.
Cost
$15