This Meyer Lemon Macadamia Nut Tart tastes great with its bright and nutty flavors. A buttery crust holds a delicious filling made with Meyer lemon juice and zest, and the crunchy macadamia nuts make it just right. It's a delicious dessert that's great for any event.
Ingredients: 1 1/4 cups all-purpose flour. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1/2 cup unsalted butter, cold and diced. 1 large egg yolk. 1 tablespoon ice water. 3/4 cup macadamia nuts, chopped. 3/4 cup granulated sugar. 1/4 cup unsalted butter, melted. 3 large eggs. 3/4 cup Meyer lemon juice. 2 tablespoons Meyer lemon zest. Powdered sugar, for dusting optional.
Instructions: Before you start cooking, heat the oven to 375F 190C. Mix flour, sugar, and salt together in a food processor. Add the cold butter and pulse the food until it looks like big crumbs. Whisk the egg yolk and ice water together in a small bowl. Add it to the flour mix and pulse it a few times to make dough. In a 9-inch tart pan, press the dough into the bottom and up the sides. Put it in the fridge for 30 minutes. Prick the bottom of the tart shell with a fork after it has been chilled. Put parchment paper around the edges and fill with pie weights or dried beans. Do a 15-minute blind bake. Take out the weights and parchment paper, and bake for another 10 minutes, or until the top is lightly golden. Allow to cool a bit. Put chopped macadamia nuts, sugar, melted butter, eggs, lemon juice, and lemon zest in a bowl. Mix everything together well. Fill the tart shell that has already been baked. Bake for 25 to 30 minutes, or until the filling is set and has a little golden color to it. Let the tart cool all the way down before you serve it. If you want, you can sprinkle powdered sugar on top before serving.
Prep Time: 30 minutes
Cook Time: 50 minutes
Nicola Salotti