White Chocolate Macadamia Nut Cream Tart

It's only in the recent years that I began to take a liking to the King of nuts - Macadamia nuts. That faint cheesy taste & nutty texture just keeps you wanting more. & this recent obsession of mine have finally caused me to succumb to my ice cream temptations! 3 tubs (2 macadamia, 1 strawberry cheese) of Hagen Daz ice cream going on a discount for just 30 SGD! how could I miss this deal!? - usually 1 tub cost about 15 SGD. If you haven't tried macadamia ice cream from Hagen Daz, you totally should try it!

Thus this week, I wanted to create something that is packed with the full flavors of macadamia nut. So I figured the best way is to make nut cream out of it & fill it in the tart along with layers of white chocolate.

3 layers of goodness in this tart recipe - white chocolate, macadamia nut cream, white chocolate. If you prefer more macadamia nut cream, just leave the first layer of white chocolate out and replace it with more nut cream.

The trick to very tasty nut cream, is to use a really good processor to process the nuts. It'll it turn really smooth and silky. You can also run it through the cheese cloth after processing it. 

INGREDIENTS - 4 Tarts x D12cm - 1 Hour 30 Mins

  • 360 g of whole meal pastry crust
  • 280 g of white chocolate chips
  • 200 g of raw macadamia nuts, soaked overnight
  • 250 ml of filtered water, room temp
  • 2 tbs of honey
  • pinch of salt
  • fresh grated coconut, toasted
  • a few macadamia nuts (whole), for garnishing


Wholemeal Pastry Tart Mold

For the wholemeal crust pastry recipe, click here! Roll the dough out to about quarter of an inch thick. Add an additional 3 inch diameter using the tart's mold diameter as the reference, mark out 4 cut outs on the rolled dough.

Butter the tart molds on all sides. Then carefully cut & remove the circular pastry dough along the markings and lay it over each mold tart. Crimp the sides and remove any excess dough over the mold. Use a fork and poke a few holes in the pastry dough inside the mold.

Bake in preheated oven 180C/360F for about 10 minutes and leave it to cool.

Macadamia Nut Cream Filling

After soaking the macadamia nuts overnight, pour away the soaked water. In a food processor, add in soaked macadamia nuts, filtered water & honey. Then process till everything well combined. Texture should be smooth. If its not smooth enough, run it for a few more minutes and sieve it over cheese cloth. 

Note: Adjust the amount of liquid accordingly depend on how thick you want the cream to be. Add a few tbs of fresh grated coconut (not toasted) during the food process to add some texture to it. - optional


Melt the white chocolate chips using the double boiling method. Pour in to the tart mold as the first layer of the tart, use a spoon to even out the chocolate layer (do not pour too much chocolate as you still have to fill it with another 2 layer of fillings.

Leave it in the chiller for at least 5-10 minutes to let it solidify. Remove from fridge and pour in the second layer - macadamia nut cream - likewise use a spoon to spread it evenly. This time round, put in the freezer for at least 15 - 20 minutes. 

After 20 minutes, remove from freezer and pour in the last layer of white chocolate, and spread it evenly to cover the nut filling. Put it back into the chiller to let the top layer solidify. After which, garnish with whole macadamia nuts, and fresh grated coconut - toasted. 

You can serve this as it is, or heat it up in the microwave on high for 30 secs to soften the chocolate & warm up the nut cream.  

& alternative for the filling - melt the white chocolate and combine well with the macadamia nut cream & pour it in as the tart filling to full.