Almond and Macadamia Tart

    1 hour 20 minutes

    This lovely tart uses layers of filo pastry for the base instead of shortcrust pastry. The filling is a mix of honey, cream and macadamias and almonds.


    Queensland, Australia
    3 people made this

    Makes: 1 tart

    • 12 sheets filo pastry
    • 80g melted butter
    • 150g butter, extra
    • 40g sugar
    • 2 tablespoons honey
    • 60ml cream
    • 3 tablespoons mandarin zest
    • 250g macadamia nuts, unsalted
    • 200g slivered almonds

    Preparation:45min  ›  Cook:35min  ›  Ready in:1hour20min 

    1. Line a 27cm flan tin with a removable base with layers of filo pastry, brushing each with melted butter before adding the next. Trim the edges to fit.
    2. Heat the extra butter, sugar, honey and cream in a large saucepan and simmer 3 minutes. Add the zest and simmer 1 more minute. Mix in the nuts then spread evenly over the filo pastry base.
    3. Bake at 180 degrees C for about 25-35 minutes or until the top is a nice caramel colour. Cool in the tin before removing. Serve room temperature.

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