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Recipe Detail Page
Maple-Macadamia Nut Tart with Whisky Chantilly
Autumn 2022
Pecan pie is reimagined in a tart form with plump macadamia nuts and a gooey maple filling. Tying the dish together is a dollop of whisky-spiked whipped cream. It’s a rich dessert, so serve modest portions, especially if it finishes a big meal.
Serves 10 to 12
CRUST
1 1/2 cups (375 mL) all-purpose flour
2 tbsp (30 mL) sugar
1/2 tsp (2 mL) salt
1/2 cup + 2 tbsp (125 + 30 mL) unsalted butter, cold, diced
4 to 5 tbsp (60 to 75 mL) ice water
FILLING
3/4 cup (175 mL) pure maple syrup
1/2 cup (125 mL) light brown sugar, packed
3 tbsp (45 mL) unsalted butter, melted
3 large eggs, at room temperature
1 tsp (5 mL) pure vanilla extract
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) cinnamon
Large pinch freshly grated nutmeg
1 1/2 cups (375 mL) raw unsalted macadamia nuts, coarsely chopped
1/2 cup (125 mL) whipping cream
1 tbsp (15 mL) icing sugar, sifted
1 tbsp (15 mL) Canadian whisky
1. To make crust, place flour, sugar and salt in a food processor. Pulse just to combine. Add butter. Pulse until mixture resembles coarse meal with some pea-size pieces of butter. Add 1 tbsp (15 mL) water at a time, pulsing to combine. Stop machine. If dough doesn’t clump when pressed with fingertips, add up to 1 tbsp (15 mL) more water, pulsing to combine. Once it clumps, dump dough into mixing bowl. Bring together and form into a disk. Wrap in plastic wrap. Refrigerate at least 2 hours and up to 1 day.
2. Let dough sit at room temperature until pliable, 10 to 15 minutes. On a lightly floured work surface, roll dough into a 15-inch (38-cm) circle. Fold in half and carefully transfer to a 10-inch (25-cm) two-piece tart pan. Unfold dough and line pan snuggly. Trim with scissors leaving a 1-inch (2.5-cm) overhang. (Refrigerate trimmings to patch crust later, if necessary.) Fold overhang into pan and press to form a double wall about 1/4 inch (5 mm) above the rim. Freeze 30 minutes.
3. Place rack in bottom third of oven. Preheat oven to 400°F (204°C).
4. Place tart shell on a parchment-lined baking sheet. Cut a circle of parchment paper with a 12-inch (30-cm) diameter. Place it over pastry and fill with dried beans or pie weights. Bake on bottom shelf until edges are lightly browned, 20 to 22 minutes. Remove parchment and pie weights. Continue baking until bottom is pale gold, about 8 minutes. (If pastry puffs up, tamp it down with the back of a spoon.) Remove from oven.
5. Reduce oven temperature to 350°F (177°C).
6. When crust is close to being done, prepare filling. Whisk maple syrup and brown sugar until smooth. Whisk in butter then eggs, one at a time, until combined. Whisk in vanilla, salt and spices.
7. If there are any cracks or holes in the crust, or the rim has shrunk too much in areas, patch crust with dough scraps. Arrange nuts in crust in a single layer. Slowly pour in filling making sure it fits— keep it within 1/8 inch (3 mm) of the top of the rim. If necessary, adjust nuts so they are in an even layer. Carefully place tart on lower rack and bake until filling is set so that it won’t jiggle when the tray is lightly tapped, 30 to 35 minutes.
8. Remove from oven and cool at least 1 hour before carefully removing from pan and transferring to serving plate.
9. When ready to serve, whisk cream, icing sugar and whisky in a medium mixing bowl until soft peaks form. Cut tart into wedges and serve with dollops of cream.
Serves 10 to 12
