Ingredients
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1/2 c. vanilla wafers, crushed (enough to line 9-inch pie dish)
3 eggs, separated
juice and grated peel of 2 lemons
1 c. whipping cream
1/2 c. sugar
Flaky Pastry (for a single-crust 9-inch pie)
1 c. sugar
2 Tbsp. all-purpose flour
1 c. buttermilk
3 eggs, lightly beaten
1/3 c. butter or margarine, melted and cooled
1/2 tsp. grated lemon peel
1 1/2 Tbsp. fresh lemon juice
1/4 tsp. ground nutmeg
1 (11 oz.) pkg. pie crust mix
1/2 c. (1 stick) butter, softened
3/4 c. firmly packed light brown sugar
3/4 c. light corn syrup
1/4 c. honey
4 eggs, beaten
1 tsp. vanilla
1 (5 oz.) can Macadamia nuts, coarsely chopped or 1 c. shelled cashews or walnuts
whipped cream (optional)
Preparation
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Prepare pie crust following label directions; roll out.
Cut into 16 (4 1/2-inch) rounds.
Fit into 3 1/2-inch tart pans.
Beat butter and sugar in large bowl with electric mixer until creamy. Beat in corn syrup and honey, then eggs and vanilla.
Stir in nuts.
Place about 1/4 cup filling in each tart shell.
Place on cookie sheet.
Bake in a hot oven (400\u00b0) for 15 minutes or until golden brown.
Cool before serving.
Decorate with whipped cream, if you wish.
Makes 16 tarts.
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