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Cherry macadamia tarts

Cherry macadamia tartsWoman's Day
24 Item
20M
25M
45M

Ingredients

Filling

Method

Cherry macadamia tarts

1.Preheat oven to moderate, 180°C. Lightly grease two 12-hole patty pans. Place 2 baking trays in oven to heat.
2.Using a 7cm round pastry cutter, cut 24 discs from the pastry. Ease into the recesses of prepared pans. Prick bases. Rest in freezer for 5 minutes. Bake for 5-8 minutes.
3.Place patty pans on hot trays (see tip). Bake for 15-20 minutes. Transfer to a wire rack to cool. Serve with custard.

Filling

4.Using an electric beater, in a large bowl beat butter until pale and creamy. Add egg and mix until combined. Stir in almond meal, icing sugar and sherry. Spoon mixture evenly among pastry cases. Top each with a cherry half and an even amount of macadamia.

Placing patty pans on hot trays will help to cook the base of the tarts. You can use berries in place of the cherries and any sort of nut you like. Store cooled tarts in an airtight container.

Note

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