Anzac tart with macadamia praline and cinnamon syrup
Enlist crunchy Anzac biscuits in the crust of this terrific tart that's topped
with praline. It's delicious and this week's winner of the food fight!
Cooking Time 25 minutes
Ingredients (serves 8)
a.. 250g Anzac biscuits
b.. 100g butter, melted
c.. 1 x 395g can sweetened condensed milk
d.. 1 x 300ml ctn thin cream
e.. 2 tbs honey
f.. 140g (2/3 cup) caster sugar
g.. 60ml (1/4 cup) water
h.. 1 x 7cm cinnamon stick
i.. 1 tbs honey, extra
j..
ยท Praline
a.. 80g (1/2 cup) roasted macadamia nuts, coarsely chopped
b.. 155g (3/4 cup) caster sugar
c.. 60ml (1/4 cup) water
1. Place the biscuits in the bowl of a food processor and process until
finely crushed. Add the butter and process until combined. Transfer to a 24cm
(base measurement) fluted tart tin, with removable base. Use a glass to press
mixture firmly over base and side of pan. Transfer to the freezer.
2. Use an electric beater to beat the condensed milk, cream and honey in a
large bowl until the mixture has tripled in volume. Pour over the biscuit base
and smooth the surface. Place in the freezer overnight to set.
3. Meanwhile, to make the praline, line a baking tray with non-stick
baking paper. Spread the macadamia nuts over the tray. Combine the sugar and
water in a saucepan over low heat. Cook, stirring, for 5 minutes or until the
sugar dissolves. Increase heat to medium and bring to a simmer. Cook, without
stirring, brushing down the side of pan with a brush dipped in water, for 8
minutes or until golden. Pour over the macadamias. Set aside to cool. Break
into shards.
4. Combine the sugar, water and cinnamon stick in a saucepan over medium
heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Bring to a
simmer. Cook, without stirring, for 5 minutes or until syrup thickens. Remove
from heat. Stir in extra honey. Set aside for 15 minutes to cool. Remove the
cinnamon stick.
5. Top the tart with praline shards and drizzle over cinnamon syrup to
serve.
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