White Chocolate, Blueberry and Macadamia Nut Tart

This weekend we had a lot of guests coming over for a BBQ, so I set about planning the menu and of course needed a good pudding to end it all so I decided I really wanted to make a tart of some sort, after much thinking I went for a white chocolate and macadamia nut tart but decided to add blueberries into it some how...due to the fact I had loads of them left over :)) I traweled through the Internet and couldn't find anything like it which I was pretty pleased about and the morning of the BBQ I set about recipe developing...I know a bit silly really :(! I made the tart case, and the blueberry compote to go in the bottom and then made the filling and put it all together and popped it in the oven for 35 minutes! Well when it came it it was still very jiggly...not exactly what I was hoping for so I allowed it to cool and popped it into the freezer to set while I panicked and made another pudding just incase the white chocolate, blueberry and macadamia nut tart didn't set! But a miracle happened....it set and not only that, it was amazing! I mean this tart was absolutely fantastic, all my guests loved it and there wasn't a crumb left after most had seconds. I must say I was pretty relieved and we still had a lovely second pudding to tuck into as well which I will also share with you...orange and cardamon polenta cake :)

White Chocolate, Blueberry and Macadamia Nut Tart

1 1/4 cup plain flour

150g butter

1/4 icing sugar

1/2 cup macadamia nuts (toasted)

2 egg yolks

2 tbsp milk

Blueberry compote

100g blueberries

1 tbsp caster sugar

1/2 tsp lemon juice

Filling

250g white chocolate

2 eggs

1 1/2 cups double cream

1/4 cup caster sugar

1 tsp vanilla extract

1/2 cup macadamia nuts (toasted)

Pre heat the oven to 170/160c fan

In a food processor, add your flour, sugar, toasted macadamia nuts and blitz until the nuts are finely chopped.

Add the butter and pulse until you get fine bread crumbs. 

Add the egg yolks one at a time and blitz, then add the milk until the the dough comes together and wrap in cling film and pop in the fridge for at least an hour, don't overwork the dough as it will result in tough pastry) 

Roll out the pastry between two pieces of baking paper and gently place into your 23cm tart tin. Don't worry if it breaks, any leftover dough can be used to patch up any bits. Try not to handle the dough too much as this can make it tough. Prick the bottom of the tart with a fork.

Scrunch up some baking paper and pop into the pastry case and fill with baking beans.

Place in the pre heated oven for 15 minutes and the remove from the oven and take out the baking paper and baking beans and pop back in the oven for another 5-8 minutes. Remove from the oven and allow to cool

Blueberry compote-

In a small bowl add the blueberries, sugar and lemon juice and gently heat until the blueberries start to break down, continue to simmer for a further 3-4 minutes.

Filling-

Melt the white chocolate either in a microwave or in a bowl over a pan of water, and then allow to cool.

Add the toasted macadamia nuts to a food processor and blitz until finely chopped. (Resembles breadcrumbs)

In a bowl pour in the cream and whisk with a hand mixer until you get stiff peaks.

In another bowl add the caster sugar and eggs and whisk until light and fluffy, add the vanilla extract, macadamia nuts and the melted chocolate and mix together.

Pour the double cream into the sugar mixture and fold in gently.

Pour the blueberry compote into the pastry case and spread around the bottom.

Pour the chocolate/cream mixture into the pastry case

Pop into the pre heated oven (170/160c) for 35 minutes

It will still be wobbly when it comes out, so allow to cool and pop into the fridge over night or in a freezer for around 2 hours to set

Sprinkle with some icing sugar and decorate with a few blueberries and enjoy this wonderful dessert