Easy recipe Macadamia Tartlets Recipe

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about fourtyg (two tablespoons) butter sixty-fiveg (one third cup, firmly packed) brown sugar (Recipes by ingridients sugar) about sixtymls (one quarter cup) thickened cream one egg, lightly whisked about seventy-fiveg (one/two cup) ground macadamia nuts (Recipes by ingridients nuts) one hundredg (two/three cup) whole macadamia nuts (Recipes by ingridients nuts) one teaspoon vanilla (Recipes by ingridients vanilla) essence (Recipes by ingridients essence) six frozen unbaked shortcrust pastry (Recipes by ingridients pastry) tart cases (purchased) Icing, sugar (Recipes by ingridients sugar) to serve Extra thickened cream, whipped, to serveStep one Preheat oven to one hundred and eightyC. Step two Combine the butter, brown sugar (Recipes by ingridients sugar) and thickened cream in a medium saucepan and stir over medium heat until the sugar (Recipes by ingridients sugar) dissolves. Macadamia Tartlets Recipe. Remove from the heat and set aside to cool for ten minutes. Step three Add the egg, the ground and whole macadamia nuts (Recipes by ingridients nuts) and the vanilla (Recipes by ingridients vanilla) to the cream mixture and stir until combined. Step four Place the tart cases still in their foil cases onto a baking tray Spoon the macadamia mixture into the tart cases and bake for about fifteen minutes or until golden and just set. Serve warm or at room temperature sprinkled with icing sugar (Recipes by ingridients sugar) and accompanied by the extra cream.. Macadamia Tartlets Recipe.