01 May 2011
Posted in Sweet things

May 2, 2011

Unlike many nut and fruit trees the Macadamia nut do differ, as these nuts are not plucked from the trees when they are fully ripened but they fall off their branches to the ground. These encased hard, woody-shelled nuts full between March and September in the macadamia-growing  region of Brunswick Heads in Australia. This area yields rich soil and has a high annual rainfall for the macadamia's maximum growth. Just like olive oil, the macadamia's natural oil contains 80% of monounsaturated fats. They are full of flavour and very moreish to eat.

With my macadamias that I brought home with me from Australia, I have followed the banana & macadamia sour cream pie, a recipe from a former Australian chef and food critic Mathew Evans. The mix of bananas with brown sugar is definitely a perfect marriage for this rich and self-indulgent pie!

 

Salted and natural macadamias that are sold at the monthly Brunswick Head's market.

What you'll need:

 3 egg yolks.
 75g, brown sugar.
 300g, sour cream.
 3 bananas, firm and large, cut on an angle.
 60g, unsalted macadamia halves.
 Thick cream to serve
 1 Teaspoon of vanilla extract.

 For the shortcrust pastry:

 150g chilled unsalted butter, chopped.
 125g icing sugar, sifted and extra to dust.
 1 Teaspoon of vanilla extract.
 250g plain flour, sifted.
 2 egg yolks.

What to do:
1. Shortcrust pastry: place butter, brown sugar and vanilla in a food processor until combined. Add the flour and pulse until the mixture looks like fine breadcrumbs. (you can also use your finger tips to do this), add the egg yolks and mix all until it forms a ball. Form a disk, wrap in plastic and refrigerate for 30 minutes.
2. Roll the dough to 4mm in thickness.
3. Grease four loose bottom tart trays or one 26cm tart tray and line the trays with the pastry. Trim the edges to fit. Chill for a further 30 minutes. Preheat the oven to 180°C.
4. Blind bake the pastry using baking paper and rice/or baking weights for 10 minutes. Remove the weights and bake for a further 5 minutes to dry the pastry base. Allow to cool.
5. Increase the oven temperature to 200°C. Beat the eggs yolks with brown sugar and the vanilla, then whisk in the sour cream. Place the banana pieces on the base of the tart and pour in the sour cream mixture. Bake for 10 minutes or until the mixture starts to set.
6. Top the tart with the macadamia halves and bake for a further 20 minutes until the filling has set and the tops are browned. Cool down before removing the loose bottom of the trays.
7. Dust with icing sugar and serve with the thicken cream.

You make like to read about "Brunswick Heads," a region where Australian macadamias are grown.