These delightful tartlets taste as good as they look. Using frozen pastry cases, crunchy macadamia nuts and brown sugar give these bites a sweet crunch.
275 g packet frozen mini sweet tart cases (12)
½ cup coarsely chopped macadamia nuts
½ cup brown sugar, firmly packed
25 g unsalted butter, melted
icing sugar mixture, to decorate
- Place tart cases on an oven tray. Divide nuts among cases.
- Whisk together eggs, sugar and butter in a medium jug until combined. Spoon about 1 tbsp mixture into each case.
- Cook in a moderate oven (180C) for about 20 to 25 minutes, or until filling is set and pastry is golden. Cool completely on tray.
- Just before serving, dust with sifted icing sugar.