Macadamia Nut and Guava Tartlets
As rich and gooey as a pecan pie, this tartlet features Macadamia nuts and Guava jelly. Guava is a tropical fruit native to the Caribbean that has a very unique and distinctive flavor and aroma. I can buy guava jelly at my local supermarket in the gourmet aisle. If you can’t find it in your area, try to find other tropical fruit jellies, but any flavor will work.
Macadamia Nut and Guava TartletCourse: DessertDifficulty: Easy
1 cup macadamia nuts (plus a small handful for garnish)
3 Tablespoons unsalted butter, diced small and chilled
1 1/2 Tablespoons granulated sugar
2/3 cup all-purpose flour
1 large egg yolk
1 large egg
1/4 cup (packed) golden brown sugar
2 Tablespoons dark corn syrup
1 Tablespoon unsalted butter, melted
1/2 teaspoon vanilla extract
2 Tablespoons guava jelly (any flavor of jelly or preserves will work)
Vanilla ice cream
2 sprigs of fresh spearmint
- Toast the macadamia nuts in a preheated 350 degree oven for 10 minutes.
- Crust: place 1/4 cup of the toasted macadamia nuts in the bowl of a food processor and process until fine. Add the butter, sugar and flour and process until the mixture forms a coarse meal. Add the egg yolk and mix just till combined. The crust mixture will be very coarse and crumbly. Divide the mixture in half and press into two 4-inch tartlet pans with removable bottoms.
- Preheat oven to 350 degrees.
- Filling: combine the egg, brown sugar, corn syrup, melted butter and vanilla and whisk until well mixed.
- Spread each tartlet shell bottom with a Tablespoon of the guava jelly. Divide the remaining macadamia nuts (reserving the handful for garnish) between the two tartlet shells and cover each tartlet with half of the filling.
- Bake in the preheated oven for 40 minutes, until the tarts begin to puff.
- Serve warm with a large scoop of vanilla ice cream, a sprinkling of toasted macadamia nuts and a sprig of fresh spearmint.