Delicious buttery nut pastry, easily created in the Thermomix! Enjoy!
50 g Macadamia nuts. I used raw , unsalted.
50 g white sugar
185 g plain flour
125 g cold, unsalted butter, cut into cubes.
1 medium egg yolk.
Process macadamia nuts in TM bowl for 10 sec speed 8.
Add white sugar and process a further 5 to 10 seconds, speed 8
Add plain flour , mix all together, 3 sec, speed 5.
Add butter and combine for 5 sec, speed 5 until mixture resembles breadcrumbs.
Add egg yolk, put in closed lid position and knead on interval speed for 20 to 30 seconds.
Turn onto lightly floured Thermomat or clean surface and gently knead to form a smooth ball. Flatten slightly, wrap in plastic or Thermomat and put in fridge for at least 30 minutes.
Preheat oven to 160 degrees fan forced, 180 degrees conventional oven.
Remove from fridge and on a lightly floured surface knead lightly to soften slightly. Utilising a lightly floured rolling-pin, begin flattening pastry to approximately 3 mm thickness. Frequently lift and move pastry to change position so pastry is evenly rolled all over and frequently lightly flour surface to prevent pastry sticking. Transfer to a lightly buttered prepared tin. I usually grease the tin with melted butter. This pastry didn’t transfer well to the tin, so I had to transfer it in pieces and put it together in the tin. Importantly, carefully make sure sides go down snugly into corners at base to give pastry shell a nice deep shape and prevent sides shrinking down too much in cooking process
Line dough with baking paper and put rice or baking weights onto baking paper . Ensure rice or weights are distributed all over and in corners to give pastry shell a good deep shape when cooked!
Bake in oven for 10 mins , remove baking paper and weights/ rice , and return pastry shell to oven for a further 10 mins or until sides are lightly brown and pastry doesn’t look moist anymore.
Now, it’s almost ready to be filled with chocolate! Or whatever filling you choose. This time I’m filling it with a chocolate filling which will then be baked in oven. Therefore, it is necessary to put an egg wash over the baked pastry shell at this point, while shell is still hot/ warm. An egg wash prevents the liquid filling from leaking out of the crust whilst in oven.Egg wash is simply a beaten egg with a drop or two of milk. Brush it all over the cooked pastry shell, sides, corners, all over!
I found this recipe on the Thermomix community recipe site and it worked really well.
3og white sugar,
30 g almonds. Blanched or raw with skin on. I used raw with skin on
210g plain flour
130 g cold unsalted butter, cut into cubes
1 medium egg yolk.
2 tablespoons of chilled water.
Put sugar and almonds in TM bowl and mill 10 sec speed 10. Scrape down sides.
Add flour,salt and butter. Process for 6 seconds speed 6 until resembles bread crumbs.
Add egg yolk and water. Turn to closed lid position and knead on interval speed for 20 to 30 seconds.
Turn on to lightly floured Thermomat or flat surface, gently knead to a ball and cover in plastic or Thermomat and put in fridge for at least 30 mins.
Turn onto lightly floured Thermomat or surface and gently knead just to soften before rolling flat with rolling pin to fit tart tin. Move dough to allow it to be flattened evenly and frequently lightly dust surface to prevent sticking.
Put into tart tin and press down at side corners to prevent sides of pastry shrinking in oven.
Cover with baking paper and rice or baking weights and bake in a 160 degree fan forced or 180 conventional oven for 10 mins. Remove paper and rice/weights and cook for a further 10 mins or until side are slightly golden brown and base is dry, ie not moist.
Check out my post on Pate Sucree, it has some more pastry baking tips!
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