• Cooking Time: 1 hr 5 minutes
  • Servings: 8
  • Preparation Time: 40 minutes



  • 1 1/4 cups plain flour
  • 150g butter,chopped
  • 1/3 cup icing sugar mixture
  • 2 egg yolks
  • 1 teaspoon water
  • 2 x 180g block white chocolate, chopped
  • 4 egg yolks
  • 2 eggs
  • 1/4 cup caster sugar
  • 1/3 cup thickened cream
  • 1 teaspoon vanilla extract
  • 1/2 macadamia nuts


  • Preheat oven to moderately slow, 160 degrees C. Lightly grease a 23cm loose - bottomed flan pan
  • Place flour, butter and icing sugar mixture in a food processor. Process until combined. Add yolks and water. Process until ingredients just come together.
  • Turn onto a lightly floured surface. Knead gently. Wrap in plastic wrap. Chill for 30 minutes.
  • Roll out between two sheets of baking paper. Ease into prepared pan, trimming edges. Chill for 10 minutes. Bake blind for 15 minutes. Remove paper and filling. Bake for a further 10 minutes.
  • FILLING; Melt 250g chocolate in a small saucepan over a low heat. In a small bowl, using electric beater, beat egg - yolks, eggs and caster sugar until thick and creamy. Stir in cream, extract and melted chocolate.
  • Sprinkle pastry base with macadamia nuts. Pour chocolate mixture into pastry case. Bake for about 35 -40 minutes, or until filling is set. Cool to room temperature.

Categories: Tart 
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