Sort ingredients
ccvv
QR Code
Listen
Pdf
Place the macadamia nuts in a food processor fitted with steel blade and pulse until pulverized. Next add the flour, sugar and salt in the food processor. Pulse to mix.
Melt butter and allow to cool slightly. In a separate bowl, whisk together the butter, beaten egg and egg yolk. While the processor is running, add the butter mixture to the flour mixture.
Stop as soon as the dough is blended. Remove from processor and form the dough into the tart shell and up sides. (See Note 1) Chill for at least one hour.
Preheat oven to 325°F. Put the macadamia nuts in the bottom of the chilled tart shell. Set aside.
In a bowl blend the eggs, sugar, candied ginger, fresh ginger and vanilla. Pour filling evenly over the macadamia nuts in tart shell(s).
Bake for 40 minutes until the filling jiggles ever so slightly. Cool and cover with Chocolate Ganache.
Place chocolate in a mixing bowl. Pour warmed cream over and cover for 5 minutes. Stir to combine and is smooth. Pour and spread over cooled macadamia nut tart. Top with sea salt flakes. Refrigerate for 1 hour to firm ganache and tart.
Slice and serve with raspberries (optional).