White Chocolate, Macadamia Nut and Persimmon Tartlets

White Chocolate, Macadamia Nut and Persimmon Tartlets

  • Preparation 35 min
  • Cooking 35 min
  • Chilling 30 min
  • Servings 8

Small size, big wow: These dessert tarts truly put our orange fruit in the spotlight. We gave the slices a little sizzle under the torch to accentuate their dark edges and star-shaped centres. They shine atop a filling of ultra-smooth white chocolate and cream spiced with festive cardamom, which floats on a macadamia-nut crust.

Featured in RICARDO Magazine (HOLIDAY 2018)

Categories

Ingredients

  • Crust

    • 1/2 cup (75 g) macadamia nuts
    • 1 1/4 (190 g) unbleached all-purpose flour
    • 1/3 cup (45 g) icing sugar
    • 6 tbsp (85 g) cold unsalted butter, diced
    • 1 egg
  • Filling

    • 1 cup (250 ml) 35% cream
    • 6 oz (170 g) white chocolate, chopped
    • 1/3 tsp ground cardamom
    • 1 egg
    • 1 egg yolk
    • 1 large non-astringent persimmon (or 2 small), peeled and thinly sliced into rounds
    • Sugar, for dusting (optional)

Preparation

  • Crust

  • Filling

Personal Note