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.

Buttery Tart With Crunchy Macadamia Nuts (mangochi Macadamia Nut Tart)

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

  1. Preheat the oven to 350°F (175°C).
  2. In a food processor, pulse together the flour, butter, granulated sugar, and salt until the mixture resembles coarse crumbs.
  3. Press the mixture into the bottom and up the sides of a tart pan. Chill in the refrigerator for 15 minutes.
  4. Sprinkle the chopped macadamia nuts over the crust.
  5. In a separate bowl, whisk together the brown sugar, heavy cream, eggs, and vanilla extract.
  6. Pour the mixture over the macadamia nuts in the tart crust.
  7. Bake for 40 minutes, or until the filling is set and the crust is golden brown.
  8. 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