Caramel Macadamia Pie Food

MACADAMIA CARAMEL TART

Steps:

• In a food processor, combine the flour, 1/2 cup sugar and butter. Cover and pulse until blended. Add eggs; pulse until blended. On a lightly floured surface, gently knead dough 5 times or until a ball is formed., Between two sheets of waxed paper, roll two-thirds of dough into a 13-in. circle; press onto the bottom and 2 in. up the sides of an ungreased 9-in. springform pan. Cover and chill. Roll remaining dough into a 9-in. circle; chill., In a large heavy skillet, cook and stir the remaining sugar over medium heat until melted and dark brown, about 20 minutes. Slowly stir in cream until blended. Remove from the heat; stir in nuts. , Cool for 15 minutes. Pour into prepared pan. Top with 9-in. pastry circle. Fold pastry from sides of pan over the top pastry; seal edges with a fork. Brush top with egg white., Bake at 325° for 50-55 minutes or until golden brown. cool on a wire rack for 20 minutes. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Cool completely before cutting.

MACADAMIA CARAMEL PIE

Steps:

• 1. Add the cream, butter, and brown sugar to a pan and boil two minutes.
• 2. Place the macadamia nuts into the pastry-lined pie pan and pour the caramel sauce over it.
• 3. Bake 375 degrees for 45 minutes or until the pastry is lightly brown. Use your favorite pastry. I fold the pastry over the top to make a rustic tart. The baking will thicken the caramel sauce, so don't boil it more than two minutes before putting in pie shell. You may want to make miniature pies, as it can be a bit tricky to cut and serve.

CARAMEL PIE

Steps:

• In a small bowl, beat cream cheese and milk until smooth; fold in whipped topping. , Spread half into pie crust. Drizzle with half of the caramel topping. Combine coconut and pecans; sprinkle half over caramel topping. Repeat layers. Chill until serving. Freeze option: Cover and freeze pie for up to 1 month. Remove from freezer 30 minutes before cutting.

CARAMEL, MACADAMIA & HAZELNUT SLICE

Steps:

• Preheat oven to 180°C Grease an 18cm x 28cm cake tin and line base and sides with baking paper, allowing the paper to overhang on the opposite ends.
• To make the base, sift the flour and cinnamon into a bowl, then stir in the hazelnut meal and brown sugar.
• Put the chocolate and butter in a small saucepan and cook over low heat until just melted. Remove from heat. When it has cooled mix it into the dry ingredients. Add the egg, mixing well.
• Using the back of a spoon, press the mixture into the base of the prepared tin. Bake in oven for 15 minutes or until firm. Remove from oven, let cool to room temperature. Leave in the tin.
• To make the topping, place the hazelnuts on a baking tray and bake in 180C oven for 8 minutes or until the skins start to split. Remove the hazelnuts from the oven, wrap in a clean, dry tea towel, then rub vigorously to remove the skins.
• Put condensed milk, golden syrup and butter in a saucepan, and heat over a low heat, stirring, until just about to boil. Pour mixture over the cooked base, then top with hazelnuts and macadamias. Bake for 15 minutes or until the topping is firm. Let cook in the tin.
• Drizzle the slice with melted dark chocolate. Once the chocolate is set, cut the slice into fingers to serve.