White Chocolate, Macadamia Nut and Persimmon Tartlets
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 cup (250 ml) 35% cream
6 oz (170 g) white chocolate, chopped
1/3 tsp ground cardamom
1 egg yolk
1 large non-astringent persimmon (or 2 small), peeled and thinly sliced into rounds
Sugar, for dusting (optional)
In a food processor, blend the macadamia nuts, flour and
sugar into a fine powder. Add the butter and pulse a few
times, until it forms pea-sized pieces. Add the egg and pulse
just until the dough starts coming together.
On a lightly floured surface, knead the dough until
smooth and cut into 8 equal parts. Divide between eight
4-inch (10 cm) tartlet pans with removable bottoms. Press
the dough into the bottoms and up the sides of the pans.
With a fork, prick the bottoms of the crusts. Place on a
baking sheet and refrigerate for 30 minutes.
With the rack in the middle position, preheat the oven
to 400°F (200°C).
Cover each crust with a small sheet of foil and fill with
dry beans or ceramic pie weights. Bake for 15 minutes or
until the crusts start to brown. Remove the beans and foil.
Let the crusts rest at room temperature. Reduce the oven
temperature to 325°F (165°C).
Meanwhile, in a small pot over medium-low heat, heat
the cream, white chocolate and cardamom. Stir just until the
chocolate melts, then remove from the heat.
In a bowl, beat the egg and egg yolk with a whisk.
Whisking constantly, pour the hot cream mixture over the
eggs and mix until combined.
Divide the filling between the crusts. Bake for 20 minutes
or until the filling is firm at the centre. Let cool, without
unmoulding, on a wire rack.
Divide the persimmon slices among the tartlets. Or, if
desired, place them on a plate, dust with sugar, and brown
with a kitchen torch. Let cool before arranging them on