Lemon and Macadamia Tart
(Makes 1 tart)
- 1 x 28cm tart case, prebaked
- 1 cup sugar
- 85g butter, melted
- ¾ teaspoon salt
- 6 x Size 7 eggs
- 425g liquid glucose (corn syrup or maltose)
- 1 lemon, zested
- 1½ cups macadamia nut pieces, toasted
Scatter the macadamia nuts evenly into the pre-baked tart case.
Preheat oven to 140°C.
In a mixing bowl, beat the sugar, butter and salt together until soft and creamy. Add in the eggs, two at a time, mixing well between each addition. Add in the glucose and lemon zest, beat well.
Pour the mixture into the tart base and bake for 50 minutes or until just set.
Suggested wines to complement this recipe
Fromm Riesling Spatlese 2007
Domain Road 2008