MacAdamia Nut Tartlets

Think of these as tiny pecan pies with a Hawaiian accent. The buttery shortbread shell gets pressed thin into a mini muffin tin, chilled so it holds its shape, and filled with a dark corn syrup custard loaded with chopped macadamia nuts.

Macadamias are softer and more buttery than pecans, which makes the finished tartlet rounder and sweeter in the mouth. A single macadamia half on top goes golden in the oven and signals what’s inside.

Chilling the pressed shells before baking is what keeps them from slumping. Skip that fifteen minutes and you’ll end up with thick, uneven edges instead of crisp, even cups.

Twist each tartlet gently while still warm to release it from the tin. Wait until they’re fully cool and the butter in the crust will re-set and cling.

Chef Tips

• Use unsalted macadamias so you can control the salt level; salted nuts muddy the custard.
• Dark corn syrup gives a deeper, molasses-edged flavor; light corn syrup works but tastes more one-note.
• Fill to the rim, not over. Overfilled tartlets weep filling down the sides and stick to the tin.
• Store airtight at room temperature up to a week, or freeze well-wrapped for two months.

Variations

• Swap half the macadamias for chopped white chocolate for a Hawaiian-style twist.
• Add a splash of dark rum to the filling for a tropical tiki note.
• Use pecans or walnuts in place of macadamias for a more traditional version.