Title: Ruggles Cafe Bakery's White Chocolate Macadamia Tart
Categories: Desserts, Pastry, Nuts, Booze
Yield: 6 Servings
1 (10") pastry for single
- crust pie
3 lg Eggs
3/4 c Brown sugar
1 1/2 c Corn syrup
1/4 c Frangelico hazelnut-flavour
- liqueur
1 1/2 ts Vanilla extract
2 tb Butter; melted
3/4 c White chocolate chunks
3/4 c Macadamia nuts
Preheat the oven to 375 F/190 C.
On a floured surface, roll the pastry out to a circle 1"
larger than a 9" pie pan rim, preferably a tart pan. Ease
the pastry circle into the pan. Trim the crust and flute the
edge.
In a medium-size bowl, whisk the eggs and brown sugar
together. Then add the corn syrup, Frangelico, vanilla
extract, and melted butter. Mix well.
Over the bottom of the pastry shell, spread the white
chocolate chunks and macadamia nuts. Pour the egg mixture
over the top.
Bake in the preheated oven until a kniFe inserted near the
center of the tart comes out clean, 30 to 45 minutes.
Serve the tart warm with vanilla ice cream on the top.
