Macadamia tartlets with lemon icing

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Mix 250 g flour, 75 g sugar and 1 pinch of salt in a bowl. Add 1 egg and butter in small pieces and knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Grease 6 tartlet cups with lift-off base (approx. 12 cm Ø) and dust with flour

2. 2

   Roll out the dough on a lightly floured work surface (approx. 2 mm thick) and cut out 4 circles (each approx. 16 cm Ø). Line 4 moulds with the dough and press the edges well down. Prick the cake several times with a fork. Knead the remaining dough again and roll out. Cut out 2 more circles, place them in the remaining moulds and prick them as well. Chill the ramekins for about 30 minutes.

3. 3

   Chop the macadamia seeds and roast them in a pan without fat until golden brown. Take out and let it cool down. Put 50 g aside for decoration. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 10 minutes

4. 4

   Meanwhile beat 2 eggs, 1 pinch of salt, 200 g sugar, vanillin sugar and syrup with the whisk of the hand mixer until thick and frothy. Mix in 1 tbsp. flour, baking powder, almonds and macadamia seeds. Spread the nut mixture into the moulds. Bake in a hot oven at the same temperature for 15-20 minutes. Remove from oven and let cool a little. Remove from the ramekins and allow to cool

5. 5

   Sieve the icing sugar into a bowl. Mix with lemon juice to a thin glaze. Spread the tartelettes with it and immediately sprinkle with the nuts that have been set aside, allow to dry

6. 6

   waiting time approx. 2 hours

Nutrition Facts

KCAL
440 kcal

CARBS
56 g

FATS
21 g

PROTEINS
7 g