ANZAC TART WITH MACADAMIA PRALINE & CINNAMON SYRUP

 

  • Cooking Time:
  • Servings: 8
  • Preparation Time:

Ingredients

  • Ingredients (serves 8)
  • 250g Anzac biscuits
  • 100g butter, melted
  • 1 x 395g can sweetened condensed milk
  • 1 x 300ml ctn thin cream
  • 2 tbs honey
  • 140g (2/3 cup) caster sugar
  • 60ml (1/4 cup) water
  • 1 x 7cm cinnamon stick
  • 1 tbs honey, extra
  • Praline
  • 80g (1/2 cup) roasted macadamia nuts, coarsely chopped
  • 155g (3/4 cup) caster sugar
  • 60ml (1/4 cup) water

Directions

  • Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until combined. Transfer to a 24cm (base measurement) fluted tart tin, with removable base. Use a glass to press mixture firmly over base and side of pan. Transfer to the freezer.
  • Use an electric beater to beat the condensed milk, cream and honey in a large bowl until the mixture has tripled in volume. Pour over the biscuit base and smooth the surface. Place in the freezer overnight to set.
  • Meanwhile, to make the praline, line a baking tray with non-stick baking paper. Spread the macadamia nuts over the tray. Combine the sugar and water in a saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Increase heat to medium and bring to a simmer. Cook, without stirring, brushing down the side of pan with a brush dipped in water, for 8 minutes or until golden. Pour over the macadamias. Set aside to cool. Break into shards.
  • Combine the sugar, water and cinnamon stick in a saucepan over medium heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Bring to a simmer. Cook, without stirring, for 5 minutes or until syrup thickens. Remove from heat. Stir in extra honey. Set aside for 15 minutes to cool. Remove the cinnamon stick.
  • Top the tart with praline shards and drizzle over cinnamon syrup to serve.

Notes

Categories: Tart 

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