For a decadent dessert, serve Orange Macadamia Tarts with White Chocolate Ice Cream (recipe available on this website).
ORANGE MACADAMIA TARTS: For pastry, combine flour, sugar and salt. Cut in butter until dough is an even, crumbly texture. Stir in cold water and mix just until dough comes together. Shape into a disc, wrap and chill for 15 minutes.
Preheat oven to 350° F. Cut pastry into 4 equal pieces. On a lightly floured surface, roll each piece to just less than ¼ – inch thick. Line 4 4-inch tartlette shells with pastry and trim edges. Chill for 10 minutes. Place shells of a baking tray and line with aluminium foil and weigh with pie weights, rice or beans. Bake 15 minutes, then remove foil & weights and continue baking for 10 more minutes, until centre of shells are dry and edges are light brown.
For filling, pour 1/3 cup of macadamia nuts in each tart shell. Whisk brown sugar with corn syrup, melted butter, egg and orange zest until smooth. Pour over macadamia nuts. Swirl macadamia nuts around to coat. Bake tarts for 18 to 20 minutes, until set and nuts are light brown.
Serve with White Chocolate Cream Ice Cream (recipe available on this website).