It felt so strange being in London in the lead up to Christmas. It was pitch black at 4 pm and the sun barely bothered to rise all day. To say that I was excited about coming back to Australia is an understatement. While the Christmas lights on Oxford Street and intricate window displays at Liberty’s were charming and quaint, something didn’t feel quite right.
I was dreaming about sitting on the beach, biting into a sweet Kensington mango, eating cherries by the handful and devouring fresh prawns, lavishly dipped in aioli. And, of course, I was craving our luscious nectarines and peaches, which is why I just had to share this peach, white chocolate and macadamia tartlet recipe. They’re decadent yet wholesome, making them perfect to celebrate the festive season.
- 70 g (2½ oz) unsalted macadamias, dry roasted
- 20 g (¾ oz) shredded coconut
- 60 g (2 oz) almond meal (ground almonds)
- 1 tablespoon pure maple syrup
- 2 tablespoons coconut oil
- 1 free range egg yolk
- 120 g (4 oz) white chocolate
- 100 g (3½ oz) ricotta
- 1–2 ripe yellow peaches (300 g/10½ oz), de-stoned and thinly sliced
- Preheat oven to 150°C (300°F).
- Place macadamias on a baking tray and dry roast for 5 minutes or until lightly golden. Remove and set aside to cool slightly.
- Place cooled macadamias, coconut, almond meal, maple syrup, coconut oil and egg yolk in a food processor and blend until it combines into a pastry.
- Spoon mixture into a lightly greased 8 mold muffin tin (molds 125 ml (4 fl oz), pressing the mixture into the base and about 3 cm (1¼ in) up the sides of each mold. Prick the bases with a fork and cook for 10–12 minutes or until lightly golden. Allow to cool in the tin before carefully transferring to a wire rack to cool.
- Melt chocolate in a double boiler, over a gentle heat. Stir gently and once softened, remove from heat.
- Fold through ricotta, not mixing completely. Fill tarts with ricotta and white chocolate and then arrange with peach slices.
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