Posted by: Budger | May 18, 2010

Gluten-Free Macadamia Nut Tart

One of the things I requested when my mom and I made plans to bake over Mother’s Day was to try her Macadamia Nut Tart recipe gluten-free.  We fully intended to try a pie crust recipe that I had found, but instead we decided to do something different.  I had bought some of Bob’s Red Mill Gluten-Free Biscuit and Baking Mix.  My mom was looking at the package and noticed there was a pie crust recipe on the back.  We decided to try that, and the rest would have been yummy history if I had remembered to a) set the timer and b) not been caught up in a Food Network show.       

Gluten-Free Macadamia Nut Tart

 

So here it is – Gluten-Free Macadamia Nut Tart.      

Macadamia Nut Tart

Non Gluten-Free Pie Crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp. salt
  • 1/4 cup butter
  • 1/4 cup Crisco
  • 6 tbsp. cold water

Place flour and salt in a food processor and start motor. Add chilled butter a little at a time and then add the Crisco. Add cold water and process until dough gathers into a ball. Press in the bottom and sides of an 11 or 12 inch tart pan with removable bottom. Pre-bake for 10 to 12 minutes in a 350 degree oven.    

Gluten-Free Pie Crust:

Use a gluten-free pie crust recipe of your choosing.   We used the recipe off the back of Bob’s Red Mill Gluten-Free Biscuit and Baking Mix.     

Filling:

  • 1 cup sugar
  • 1/4 cup water
  • 1 1/4 cups heavy whipping cream
  • 1/2 tsp vanilla
  • 1 egg
  • 2 cups macadamia nuts
  • 1 cup flaked coconut

Mix above ingredients together and pour into pre-baked tart shell. Bake an additional 25 to 30 minutes at 350 degrees or until golden and center is set. Cool and remove from pan to serve.   

  
Thank you Mom for helping me make this.  This is my favorite dessert that Mom makes.  Try it and let me know what you think!
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