I made this tart about two weekends ago when we were having friends over for dinner who were coming home after a long trip. We were going to serve them a simple dinner of ribs, grilled corn, and a green salad.
About two hours before they were to arrive I realized I didn’t have any dessert on hand to offer them (crazy, I know) and since there wan’t much else I had to do to get ready, I figured I had enough time to put this tart together.
Once everyone was done with dinner, I quickly prepared the Nocello whipped cream and served the dessert. It was a sweet success, everyone loved it!
If you like to entertain, let me suggest you make this tart for your next dinner party, or Sunday dinner. Especially, if you enjoy making dessert and don’t like having leftovers laying around because, it’s a safe assumption that you will probably not end up with any.
But, then again I do happen to live in a house with three boys over the age of 14…
- 1½ cups all-purpose flour
- ¼ cup granulated sugar
- pinch of salt
- 1 egg, lightly beaten
- 4 ounces chilled unsalted butter, diced into 1″ cubes
- ¼ cup white chocolate chips
- 5 ounces roasted macadamia nuts
- ⅓ cup light brown sugar
- ¼ cup maple syrup
- ¼ cup heavy cream
- 3 eggs
- 1½ tablespoons cornflour
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- ¼ cup Nocello Walnut Liqueur
- Combine flour, sugar and salt in the bowl of a food processor. Pulse to combine. Add egg while continuing to pulse. Add diced butter and pulse until mixture resembles sand.
- Turn onto a lightly floured surface, knead gently, form a disc, wrap in plastic wrap and chill for 30 minutes.
- Roll out the pastry between 2 sheets of baking paper lightly sprinkled with flour, ease into prepared pan, trim the edges and chill for 10 minutes.
- Preheat oven to 350 degrees. Prick shell a couple of times with a fork, blind bake shell for 15 minutes (cover pastry with parchment then place pie weights, beans or rice over it ). Remove parchment and continue baking for an additional 10-15 minutes.
- Sprinkle white chocolate chips and macadamia nuts over the pre-baked shell. In a small bowl mix together sugar, syrup, heavy cream, eggs, and cornflour. Pour over the tart and bake for 35 to 40 minutes or until filling is set.
- Allow tart to cool and serve at room temperature with a dollop of Nocello Whipped Cream.
- Whisk together heavy cream, sugar and nocello just until the cream reaches stiff peaks.