Skip to main content

As seen in Adelady magazine | Issue 2

Morning tea, afternoon tea, dessert… you name it! This indulgent tart is the perfect all-rounder.

Image credit :: Naomi Giatas

Time :: 1 hour + cooling time
Serves :: 12



1 cup plain flour

½ cup Yummy Snack Foods Almonds Meal Blanched

125g chilled unsalted butter, chopped

½ cup icing sugar

1 egg yolk

1 tbsp iced water



3 eggs

½ cup dark brown sugar

1 tbsp maple syrup

2 tbsp vanilla paste

1 cup Yummy Snack Foods Macadamias Raw, roughly chopped

100g Yummy Snack Foods Almond Flakes

½ cup Yummy Snack Foods Brazil Nut Kernels, roughly chopped



  • To make the base, add the flour, almond meal, butter and icing sugar in a food processor and process until it resembles fine breadcrumbs. Still processing, add egg yolk and when combined, add the iced water and process until dough just comes together.
  • On a lightly floured surface, turn out the mixture and gently bring together to form a ball. Flatten into a disk, wrap in plastic wrap and refrigerate for 30 minutes.
  • To make tart, preheat oven to 180°C and lightly grease a loose-bottomed, fluted tart tin.
  • Roll the pastry out between 2 sheets of non-stick baking paper to 3mm thick.
  • Line the tart tin with the pastry and trim the edges, then prick base with a fork. Refrigerate for 15 minutes.
  • Line the pastry case with non-stick baking paper and fill with baking weights or rice. Bake for 15 minutes, remove the paper and weights (or dry rice) and bake for a further 10 minutes or until the pastry is light golden in colour. Remove from the oven and set aside.
  • Reduce oven temperature to 160°C.
  • Make the filling by placing the eggs, sugar, maple syrup and vanilla in a bowl and whisk to combine. Add the nuts and mix to combine.
  • Pour the mixture into the tart shell and cook for 30 minutes or until just set. Refrigerate until cold.
Laura Bakhtiarian

Laura Bakhtiarian

Outrageously creative Food Content Creator, she's the ultimate cook, photo stylist and recipe creator - yum!

Leave a Reply