This recipe fuses together the native Australian Macadamia Nut and the popular Spanish toffee "Dulce de leche." The toffee is made by slowly caramelizing sweetened condensed milk by giving it a kind of steam bath.
The tart base is made with Graham crackers and then filled with the rich "dulce de leche" and finally topped with raw, crunchy Macadamias. You could also chop the nuts and stir them through the toffee filling. Either way, you will end up with a mouthwatering treat.
Fluted Tart Tins
Ingredients:
- 1 cup of butter
- 1/2 packet of Graham crackers
- 2 cans of sweetened condensed milk
- 1/2 - 1 cup of whole raw Macadamia nuts
- Special Equipment: 2 fluted tart pans with a removable bottom (3"X 3/4")
Preparation:
- Place the Graham crackers in a food processor and process until crumbs are formed.
- Alternatively, you can put the crackers in a plastic bag and beat them with a rolling pin.
- Melt the butter over a medium heat and then add it to the Graham crackers. Mix well.
- Butter the tart tins and then fill them with the crumb mixture. Press the crumbs along the bottom of the tin and against the sides until you form a base.
- Refrigerate the tart base for at least 2 hours.
- Meanwhile, preheat the oven to 425F.
- Pour the condensed milk into the pie tin. Cover the tin with foil and crimp foil tightly around the rim.
- Place the pie tin into a large roasting pan and fill the pan up with enough boiling water to reach halfway up the side of the pie tin. Make sure the foil is above water.
- Bake the condensed milk in the oven for 1 hour while refilling the roasting tin with boiling water every 20 minutes if needed.
- Remove the pie plate from its steam bath and transfer the toffee into a small bowl. Set aside and chill completely.
- Once the tart bases are chilled, gently remove them from their tart tins.
- Spoon the dulce de leche into the tarts. Gently press whole raw Macadamia nuts into the dulce de leche.
- Refrigerate for half an hour and then serve with freshly whipped cream or vanilla ice cream.
