Sanford Restaurant Macadamia Nut Tarts
1/4 cup sugar
1/2 cup (1 stick) butter, room temperature
1 large egg, beaten
1 1/2 cups flour
1/4 teaspoon plus 1/8 teaspoon vanilla extract (divided)
Filling (see recipe)
1 cup whipping cream
1/2 teaspoon powdered sugar
To make tart shells, cream sugar and butter in bowl until fluffy.
Add egg and beat until mixture is smooth and well blended. Add flour
and 1/4 teaspoon vanilla and mix well. Dough will be soft and
slightly sticky. Divide into 6 equal balls, cover with plastic wrap
and let rest in refrigerator 10 minutes.
Lightly flour rolling pin and work surface and roll each ball of
dough into a 4 1/2-inch circle. Lightly press dough into 3 1/2-inch
tart pans. Refrigerate, covered, 1 hour or until pastry is firm.
Prepare filling. Preheat oven to 350 degrees.
Spoon filling into chilled tart shells; bringing it to within
1/4-inch of top of shells. Bake in preheated oven 15 to 20 minutes,
until center is set and crust is golden brown. Remove from oven and
set on wire racks to cool slightly.
Whip cream until it forms soft peaks, fold in sugar and 1/8 teaspoon
Serve tarts warm, topped with a dollop of cream. Makes 6 servings.
3 large eggs, beaten
1/2 cup sugar
1/2 cup dark corn syrup
1 1/2 tablespoons cider vinegar
1 tablespoon butter, melted, cooled
1/2 teaspoon vanilla extract
Pinch of salt
2 cups macadamia nuts (three 3.5-ounce jars), toasted (see note)
To make filling, beat eggs and sugar until well blended. Add corn
syrup, vinegar, butter, vanilla and salt and mix well. Stir in nuts.
Mixture will be thin.
Note: To toast nuts: Sprinkle nuts in ungreased heavy skillet. Cook
over medium heat 5 to 7 minutes, stirring frequently until nuts
begin to brown, then stirring constantly until golden.
Source: Sanford Restaurant, 1547 N. Jackson St., Milwaukee - Sanford
D'Amato, chef and owner