Title: Macadamia Nut Tartlets
Categories: Cookies
Yield: 48 servings
Pastry:
6 oz Butter
2 c Flour
1/3 c Sugar
1/4 ts Salt
Filling:
3 oz Butter
1-1/3 c Macadamia nuts/unsalted
-finely chop
2/3 c Sugar
3 Eggs; lightly beaten
48 Macadamia halves; garnish
1/2 c Dark corn syrup
DESCRIPTION: Miniature macadamia tartlets deliver a delicious mouthful.
Preheat oven to 400 15 minutes prior to baking. Cream together butter
and sugar until smooth. Sift flour and salt together; stir into butter
mixture and blend well. Pinch off pieces of dough to make 1/2" balls. Press
each ball into a mini muffin tin mold to about 1/8" thickness. Chill for 15
minutes.
FILLING: Cream butter and sugar until well-blended. Beat in eggs; add
salt, corn syrup and vanilla. Blend well, stir in chopped macadamias. Spoon
1 TBL filling into each tartlet cup. Filling and pastry should be level at
the rims. Decorate each tartlet with a madacamia half. Place mini muffin
tins on baking sheets and bake for 25 minutes, or until pastry is rich,
golden brown. Cool pans on rack for five minutes. While tartlets are still
warm, twist each gently to loosen from pan. Remove tartlets from pan and
cool on racks.
STORAGE: Airtight about one week. Freeze well-wrapped up to two months.
