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Macadamia Tart with Honey Cream

by practicewithdanielle
Top down shot of Macadamia Tart with Honey Cream on bornw parchment paper with macadamia nuts around the tart

I almost didn’t post this recipe.

As I attempted to lift the tart out of its pan, the tart cracked in thirds. This is why you ask for help/another pair of hands when lifting awkward things.

Let this be a lesson to you all. 

Because I certainly haven’t learned it yet. 

Yesterday I tried to carry 6 grocery bags from the car to the house because why would I ever want to make more than one trip?

After I cursed the tart gods for this mishap, I shut the hell up and ate my tart. And though I wish I had more/better pictures I can’t keep this tart from the world (cough, you, cough).

Top down shot of Macadamia Tart with Honey Cream on bornw parchment paper with macadamia nuts around the tart

I’ve wanted one of these pretty little tart pans for a while and it was TREAT YO SELF day (every day) at my house so I bought one on Amazon for cheap.

The tart shell itself turned out really well, and I was nervous because the dough kind of fell apart on me. But once baked, it was firm and delicious.

It’s a basic shortcrust dough with macadamia nuts subbing out some of the flour. The macadamias are a fatty nut, so the crust tastes extra decadent and flavorful.

Top down shot of Macadamia Tart with Honey Cream on bornw parchment paper with macadamia nuts around the tart

The honey cream tastes like the ghost of Russian Honey Cake. Sweet, light and a touch of honey that pairs so well with the macadamia nuts.

 

I topped with caramelized brown butter bananas because damn they are good. But you could add fresh fruits or whatever. Though I can only recommend the bananas, because sugar and brown butter. 

 

The combo of macadamia nuts, honey, cream, and bananas are soooo good. The firm crust, soft center, and crunchy nuts complement each other beautifully. The flavors and texture combo of this tart remind me that I have watched hours and hours of food shows and those hours have not gone (completely) to waste. 

 

If I had to glean a lesson from this tart, it would be that things are never as bad as they seem. Even though the day ended in a perceived disaster I still got a beautiful tart and recipe to share.

Let me know if you make this!

 

Top down shot of Macadamia Tart with Honey Cream on bornw parchment paper with macadamia nuts around the tart

Macadamia Tart with Honey Cream

(Start making 2 hours before you want Macadamia Tart with Honey Cream)

Macadamia Tart
2 egg yolks (cold)
2 tsp vanilla extract
1 1/4 cup flour
1/4 cup white sugar
1/4 tsp salt
1 cup (scant) macadamia nuts
8 Tbsp unsalted butter, cold
2 Tbsp cold water

 

Honey Cream
1/8 cup honey
1/8 cup white sugar
1 Tbsp cornstarch
pinch of salt
1 1/4 cup milk (not skim)
1 egg yolk, beaten
1 Tbsp unsalted butter
2 tsp vanilla extract
1 cup heavy cream

 

Caramelized Brown Butter Bananas
3 bananas
2 Tbsp butter
2 Tbsp Brown or Whole Cane Sugar
Extra roasted macadamias for topping

 

Start by making your tart. Butter and flour your tart pan. I used this one. In a food processor, blend the macadamia nuts so they are chopped into small pieces. Add macadamias, flour, sugar, and salt together in the food processor.

Cut your cold butter into small pieces and add them to the food processor. Blend a few times so they are incorporated but you still see butter chunks. Add egg yolks and vanilla until combined but still a little crumbly. If needed, add up to 2 Tbsp of water if your dough isn’t sticking together.

Wrap in plastic, chill for 30 minutes. Then roll out on a lightly floured work surface. The dough might fall apart on you but that’s okay, just add the dough to your tart pan with your hands so the entire thing is about 1/4 in thick. Poke fork holes all over the dough and chill for 30 minutes while you heat your oven to 350F.

Cover the entirety of your macadamia tart with foil so you can’t see any of the tart. Fill the center with pie weights or uncooked beans or rice. Bake for 20 minutes, then remove the foil and weights and bake for another 7 minutes or until the tart gets nice golden brown.  Set aside tart to cool.

Make your honey cream. In a medium saucepan over medium heat, add sugar, honey, cornstarch, milk, and salt together. Stir often so you don’t burn the milk. Once simmering, add a half a cup of the mixture to your beaten egg, mixing vigorously. Then add that egg mixture back to the pot. Continue stirring until the mixture gets thick like pudding. Remove from heat, add butter and vanilla. Cool down quickly by laying the pan over an ice bath or sticking it in the fridge.

Meanwhile. Whip your heavy cream on high until you make whipped cream. When your honey pudding mixture is completely cooled, carefully fold it into the whipped cream. Place in the fridge until ready to use.

Make your caramelized brown butter bananas. Heat up a non-stick skillet over medium-high heat. Add half the butter and sugar to the pan. Once melted, add half your sliced bananas. After 1 minute, flip them (careful the sugar is very hot!). Repeat with the other half of your ingredients.

Assemble the tart. Add the honey cream to the tart and arrange the caramelized brown butter bananas on top. Toast some macadamias and chop to add on top if you’d like. For a frozen treat, add this to your freezer for 2 hours before serving.

Danielle

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