Macadamia & Cranberry Tart | 蔓越莓夏威夷果仁塔 | 坚果塔 | Dessert Alchemy

Описание: Buttery and not to sweet sweet tart crust, filled with creamy caramel coated macadamia nuts and dried cranberry, this tart is ideal for afternoon snack.

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0:41 Pâte Sucrée 舔塔皮
7:40 Caramel Coated Macadamia & Cranberry Filling 焦糖蔓越莓夏威夷果內馅
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Macadamia & Cranberry Tart (12 Tarts)

Sweet Tart Shell:
Unsalted butter (Soften) 56g
Icing sugar 40g
Egg (room temperature) 20g
Low gluten flour 100g
Almond flour 15g
Salt A pinch

Caramel Coated Macadamia & Cranberry Filling:
Maple syrup 30g
Whipping cream 40g
Granulated sugar 35g
Water 5g
Unsalted butter 5g
Salt A pinch
Macadamia nut 200g
Dried cranberry 40g

Sweet Tart Shell:
1. Soften butter to about 20 degree Celsius, mix with silicon spatula until smooth, add icing sugar, mix until well combined.
2. Add half of the egg, mix until combined, add remaining egg and mix until combined.
3. Sift low gluten flour, almond flour and salt to butter mixture, mix until it comes together and form a dough.
4. Wrap dough with cling wrap, flatten it with rolling pin, refrigerate for 1 hour.
5. Roll out the dough to 2mm, freeze dough for 30 minutes, use the tart ring to cut out the base of the tart. Repeat the process until you finished with all the tart rings.
6. Roll the remaining dough to 2mm thickness, cut into 2.5cm * 16cm long strips, freeze for 15 minutes.
7. Line the circumference of the tart rings with strips. Trim off excess and use your finger to press and seal the seams (Tart ring size: 5cm  * 2cm H).
8. Refrigerate for 1 hour.
9. Preheat oven to 160 degree Celsius.
10. Bake at 160 degree Celsius for 12-15 minutes.
11. Remove from oven, let them cool down for 10 minutes.
12. Remove tart rings.

Caramel Coated Macadamia & Cranberry Filling:
1. Preheat oven to 160 degree Celsius.
2. Spread macadamia nuts on a baking tray, bake at 160 degree Celsius for 8 mins.
3. Reduce the oven temperature to 80 degree Celsius, leave macadamia nuts in the oven to keep the nuts warm.
4. Combine Maple syrup and whipping cream in a small saucepan, cook over low heat, stir to combine, bring to a boil, turn off the heat, set aside.
5. In another medium saucepan, combine water and granulated sugar, cook over low heat until sugar melted and caramelized (do not stir), add warm cream mixture, stir until well combined.
6. Continue cooking until the temperature reaches 115 degree Celsius (keep stirring), add butter cubes and stir until butter melted.
7. Add salt and stir until combined.
8. Add warm macadamia nuts and dried cranberries.
9. Stir to coat nuts and cranberries with caramel, while the caramel is still hot fill tart shells with macadamia nuts and cranberries.
10. Bake in the oven at 150 degree Celsius for 5 minutes.
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蔓越莓夏威夷果仁塔 (12 个塔)

甜挞皮:
无盐黄油 (室温软化) 56g
糖粉 40g
全蛋（室温） 20g
低筋面粉 100g
杏仁粉 15g
盐 一小撮

焦糖蔓越莓夏威夷果內馅:
枫糖浆 30g
淡奶油 40g
细砂糖 35g
清水 5g
无盐黄油 5g
盐 一小撮
夏威夷果仁 200g
蔓越莓干 40g

甜挞皮:
1. 黄油软化至大约20摄氏度，用硅胶刮刀搅拌至顺滑，加入糖粉，搅拌至完全融合。
13. 加1/2 的全蛋，搅拌至蛋液吸收，再加入剩余蛋液，搅拌均匀。
14. 筛入低筋面粉，杏仁粉和盐，切拌至没有干粉为止。
15. 面团用保鲜膜裹好，压平，冷藏1小时。
16. 面团擀成2毫米薄片，冷冻30分钟，用塔圈切出塔壳底部。
17. 回收面团，擀成2毫米薄片，切成2.5厘米*16厘米长条，冷冻15分钟。
18. 用条状面条围着塔圈内侧，切掉多余面团，捏紧接缝（塔圈尺寸: 5厘米  * 2厘米 高)。
19. 冷藏一小时。
20. 烤箱预热160摄氏度。
21. 160摄氏度烤12-15分钟。
22. 出炉，晾凉10分钟。
23. 脱模。

焦糖蔓越莓夏威夷果內馅:
1. 烤箱预热160摄氏度。
2. 夏威夷果放烤盘上，铺平，160摄氏度，烤8分钟。
2. 烤箱温度调至80摄氏度，把夏威夷果留在烤箱内保温备用。
3. 枫糖浆和淡奶油加入小奶锅中，小火熬煮，搅拌均匀，煮开后离火备用。
4. 另一锅中加入细砂糖和清水，小火熬成（不要搅拌，会返砂），煮至糖融化，呈琥珀色的时候，加入温热的奶油，搅拌均匀。
5. 继续熬煮至温度达到115摄氏度，加入黄油，搅拌均匀。
6. 加入盐，搅拌均匀。
7. 加入温热的夏威夷果仁和蔓越莓干。
8. 搅拌至焦糖完全包裹果仁和蔓越莓干，趁热填满塔壳。
9. 150摄氏度烤5分钟定型。
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