If you love macadamia nuts, you’ll love this recipe. This elegant, white chocolate tart has a crust of crushed shortbread cookies and is bejewelled with macadamia nuts. It’s our newest holiday classic recipe.
Prep Time: 15 minutes plus baking time
Preheat To: 375ºF (190ºC)
Serving: 8-10 portions
2 cups (500 mL) finely crushed shortbread cookies
6-7 tbsp (90-105 mL) butter, melted
4 oz (114 g) macadamia nuts, cut in half
1 pkg (250 g) cream cheese, softened
1 can (300 mL) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
1 pkg (225 g) white chocolate chips, melted
1 square (28 g) melted dark chocolate
1. Combine cookie crumbs with butter; pat into 11" (28 cm) tart pan with removable bottom. Sprinkle bottom of crust with half of the nuts.
2. Beat cream cheese until fluffy. Gradually beat in Eagle Brand, white chocolate and egg. Pour into pan and sprinkle remaining nuts over top.
3. Bake in preheated 375°F (190°C) oven 25-30 minutes or just until set. Cool. Chill, if desired. Drizzle dark chocolate over top.