The tart I have here is not only something that any white chocolate lover would like but it’s quite straight forward and easy to prepare. The crust is made from crushed store-bought shortbread and ground macadamia’s mixed with cardamom and Aussie wattleseed. The filling is almost like a white chocolate baked custard, laced with vanilla bean and rose water. A bit Aussie, a bit Middle Eastern. To take the Aussie vibe a little further I tumbled fresh riberries over the top, mixed with a few plump kiwi berries from New Zealand. A bit tart, a bit sweet and a bit juicy. The lilly pillies I picked from trees along King Street in Sydney’s Newtow, are much like nashi pears in terms of texture. Talk about a multicultural tart!
Place the shortbread, ground macadamia’s, wattleseeds and cardamom into a food processor. Process until crumbs form. Turn the mixture out into a mixing bowl, add the melted butter and mix until combined.
Spread the crumb mixture into a 25 cm loose-bottom flan tin. Press the crumbs over the base and up the sides firmly with your fingers. Refrigerate for at least half an hour as you make the filling.
Preheat oven to 180°C.
Put the cream, vanilla seeds and the split bean into a small saucepan over low heat. Stir constantly until the cream is about to boil. Don’t let it boil. Turn off the heat, remove the vanilla bean and put the chocolate into the hot cream. Stir until the chocolate has melted and incorporated with the cream. Set aside for 5 minutes.
Stir in the beaten eggs and rose water, mixing well. Pour the mixture into the prepared tart base and bake for 20 minutes. Remove the tart from the oven and allow to cool completely on a wire rack.
To serve, take the tart from the tin, top it with the berries and dust with icing sugar.