Macadamia Tart

Macadamia Tart

20 mins
30 mins
105 mins
10 servings

Macadamia nuts, with their rich flavor and buttery texture are wonderful in desserts. Here, they're nestled in a flaky crust with a creamy, brown sugar filling. Melted chocolate is drizzled over the top for a professional finish.


  • 1 cup flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1/2 cup butter (we recommend Land O Lakes® butter), chilled
  • 2 tablespoons or more cold water
  • 1 cup packed brown sugar
  • 1 tablespoon flour
  • 1 cup whipping cream
  • 1/2 cup coarsely chopped macadamia nuts
  • 2 tablespoons NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1/2 teaspoon vegetable shortening


flour, sugar and salt in a medium bowl; cut in butter with pastry blender or two knives until mixture is crumbly. Stir in water with fork just until moistened. Shape into ball; wrap in plastic wrap. Refrigerate for 30 minutes.

PREHEAT oven to 425° F.

ROLL pastry into 11-inch circle on lightly floured surface. Place in 9 or 10-inch tart pan with removable bottom. Press pastry onto bottom and up sides of pan; turn under edges and crimp. Trim if needed.

BAKE tart on baking sheet for 8 to 10 minutes or until crust is very lightly browned.

brown sugar and flour in medium bowl; stir until well blended. Gradually stir in cream. Pour into hot crust; sprinkle with nuts.

BAKE for another 20 to 25 minutes, or until filling is bubbly. Cool completely in pan on wire rack for 1 to 2 hours.

morsels and vegetable shortening in small, heavy-duty plastic bag on HIGH power for 15 seconds; knead. Microwave at additional 10-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over tart. Garnish with nuts. Refrigerate for at least 1 hour or overnight. Let stand for 15 minutes before serving.

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