Macadamia, Ricotta and Summer Fruit Tarts
This fun dessert recipe is a delicious year-round treat, allowing you to feature your favorite seasonal fruits.
1 cup raw macadamias , frozen or chilled
1 cup plain flour
¼ cup corn starch (cornflour)
3 tablespoons sugar
1 egg white, beaten
3-4 tablespoons chilled skim milk
¾ cup fresh ricotta cheese
¼ cup fat free sour cream
2 tablespoons confectioners sugar
6 roasted macadamias, chopped, and fruit of choice, for garnish
½ cup grape or apple jelly, melted
- To make the pastry, place the macadamias, flour, cornstarch and sugar in a food processor and process to a fine crumb. Add the egg and pulse on and off a few times. With motor running, gradually add the milk until the mixture just starts to come together. Transfer to a well-floured board and knead gently to a smooth dough. Wrap in plastic and chill 30 minutes.
- Preheat oven to 375°F.
- Roll out pastry and line tart pans, prick base several times with a fork, line with foil or parchment and cover with dry beans or rice. Bake for 10 minutes. Remove foil and beans and continue to bake 3-5 minutes until lightly golden. Allow to cool.
- Whip the ricotta, sour cream and sugar and spread over the bases. Warm the jelly to melt and toss through the macadamias. Arrange on tarts with seasonal fruit of choice.
Pastry Chef Tips: Macadamias can be used to replace butter entirely in pastry and shortbread, so your dessert is not only healthier, it has that delicious nutty texture and sublime macadamia flavour.