Forget the diet! Try my LUSH Salted Caramel Macadamia Tart! This tart has a buttery pastry base & is filled with sweet & salty, soft caramel centre & topped with crunchy, salted macadamia nuts. LOVE at first bite!
Grease a pastry tin with a removable base with butter. Approx 20cm square or equivalent
Add flour, butter and icing sugar to TM bowl. Blitz 5 Sec/Speed 8.
Scrape down the bowl and stir by hand. Repeat Blitz 5 Sec/Speed 8. Scrape down the bowl
Add 20ml of cold water to TM bowl. Combine, Dough Setting 1 minuted. Add additional water through the MC as the blades turn. The dough will come together in balls.
Remove pastry from the TM bowl and press it together.
Place the pastry in plastic wrap. Flatten the ball and refrigerate for 15 minutes prior to use.
Rinse and dry the TM bowl. Preheat oven to 180˚C.
Roll the pastry out until it reaches the size of the tin.
Line the pastry tin with pastry.
Prick the base of the pastry with a fork.
Place baking paper over the pastry and add baking beads. Bake blind for 15 minutes.
Remove baking beans and bake for a further 10 minutes.
Remove the pastry shell and reserve for later.
Place sugar and water in TM bowl. Cook 15min/Varoma/Speed 1 (MC Out)
Add cream, butter, nuts and salt. Cook 10min/Varoma/Speed 1.5 (MC Out) Rev Blade.
Once the pastry has cooked. Add the macadamia filling to the base. Cook 180 ˚C for 13-15 minutes.
Remove the tart from the oven and allow to cool. Whilst the tart is cooling, carefully push up on the removable base a little to release the pastry so the excess toffee doesn't stick the tart to the tin.
The tart may bubble over as it cooks in the oven. This doesn't matter as the sides of the pastry will get a lovely glossy sugar coating.
To minimise the mess: