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Cooking Club Recipe

Savour the flavours of summer

If you are an anxious pastry cook, fear not – beautiful pastry can be simply made with the push of a button on the Smith+Nobel Intelli Kitchen Master. In fact milling your own macadamia meal and being able to walk away while your curd is cooked to silken perfection, can all be achieved using this clever machine! Non-bakers, I think it might be time to bake!

Orange & Passionfruit Curd with Macadamia Pastry

Savour the flavours of summer If you are an anxious pastry cook, fear not – beautiful pastry can be simply made with the push of a button on the Smith+Nobel Intelli Kitchen Master. In fact milling your own macadamia meal and being able to walk away while your curd is cooked to silken perfection, can all be achieved using this clever machine! Non-bakers, I think it might be time to bake! Once you’ve perfected pastry with your Smith+Nobel Intelli Kitchen Master, you can also use it to whip, steam, stir, blend, chop, knead and heat hundreds of other recipes. With built in scales, you can measure everything ingredient with precision to get the best results everytime. Bonus recipe booklet with over 70 detailed recipes. Print This
Serves: 12 Tarts
Nutrition facts: calories fat
Rating: 3.2/5
( 320 voted )

INGREDIENTS

This tart is such a celebration of warm weather, full of the bright, sharp flavours of summer citrus and the heady tropical perfume of passionfruit, all held in a gorgeously crisp tart shell, rich with the buttery flavour of macadamia nuts.

INGREDIENTS

MACADAMIA PASTRY
1/2 cup macadamia meal
130g plain flour
1/4 tsp salt
90g caster sugar
100g unsalted butter, room temperature,
diced 2cm cubes
1 egg

ORANGE & PASSIONFRUIT CURD
1 cup caster sugar
150g butter, melted
4 eggs
1/3 cup passionfruit pulp
Zest of 1 orange
1/3 cup orange juice (sour is better)

Cream for serving

Savour the flavours of summer 2

INSTRUCTIONS

INSTRUCTIONS

Preheat oven at 170ºC FF.

Place a heaped half cup of macadamias into the Smith+Nobel Intelli Kitchen Master and blend on
Speed 8 for 10 seconds. Add the flour, salt, sugar and butter and blend on Speed 6 for 8 seconds until a sandy consistency. Add the egg and set on knead function for about 30 seconds or until the pastry starts
to pull itself into a ball but no more. Tip onto a clean bench top and shape into a 1-2cm disk then cover with cling film. Chill for 30 minutes, then on a well floured surface roll it out until 3mm thick. Cut with a round 10cm diameter pastry cutter and line tart tins making sure the pastry is pressed well into the inner corners. Chill for 10 minutes, then bake for 10 -15 mins or until a deep golden. If any tart shells have bubbled up, flatten them with the back of a spoon as soon as they come out of the oven. Cool before using.

To make the curd, combine all the curd ingredients in a large heatproof bowl and whisk to combine. Microwave on the highest setting for 2 x 2 min bursts, whisking well in between, then 1 minute bursts,
until the curd is nice and thick. Bear in mind it will thicken more on refrigeration, but if you take it too far
and it splits, stick blend it until it goes smooth. Press clingfilm directly on the surface of the curd and chill completely before using.

To serve, pipe or spoon the curd into the tart shells and finish with a dollop of cream.

Savour the flavours of summer 1

Once you’ve perfected pastry with your Smith+Nobel Intelli Kitchen Master, you can also use it to whip, steam, stir, blend, chop, knead and heat hundreds of other recipes. With built in scales, you can measure everything ingredient with precision to get the best results everytime. Bonus recipe booklet with over 70 detailed recipes.

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