Macadamia Tart

Ingredients

Directions

1. 1

   Quickly mix flour, sugar, vanilla sugar, egg and 125 g fat in flakes with the dough hooks of the hand mixer to a smooth dough. Wrap in foil and chill for 30 minutes. In the meantime, finely chop the candied orange peel and lemon peel. Coarsely chop macadamia nuts and pistachios, except for a few for decoration. Coarsely chop 100 g chocolate coating. Melt honey, 200 g fat and chopped couverture in a pot.

2. 2

   Bring to the boil and simmer for 5 minutes at low heat. Add chopped nuts, candied orange peel, candied lemon peel and almond slivers and fold in. Leave to cool a little. In the meantime roll out the dough round (32 cm Ø). Line a greased tart tin (26 cm Ø) dusted with flour. Add nut mixture and smooth it down. Decorate with whole nuts. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Remove the cake from the oven and let it cool down for at least 8 hours, preferably overnight. Melt 50 g chocolate coating on a hot water bath. Remove the tart from the mould. Cover the edge with chocolate coating using a tablespoon.

3. 3

   Decorate with whole nuts. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Remove the cake from the oven and let it cool down for at least 8 hours, preferably overnight. Melt 50 g chocolate coating on a hot water bath. Remove the tart from the mould. Cover the edge with chocolate coating using a tablespoon. If necessary, coat the bottom side of the mint leaves with chocolate coating, let it dry and remove the leaves for decoration. If desired, decorate with chocolate flakes and cherries

4. 4

   Figure 2 + 3 Dust with icing sugar