Ingredients
Short Crust Pastry:
- 300g Flour
- 200g Butter (room temp, cubed)
- 100g Castor Sugar
- 1Ea. Eggs (large)
- 1-2drops Rose Oil
- 1ea Spray and Cook
Macadamia Filling:
- 600g Raw Macadamia Nuts
- 3 Ea. Large Eggs
- 60ml Brown Sugar
- 125ml White Choc Chips
- 250ml Corn Syrup
- 2ml Salt
- 60g Unsalted Butter
Chocolate Ganache:
- 175ml Cream
- 500ml White Chocolate Chips
Candied Rose Petals:
- 12each Rose Petals (pink)
- 15ml Powder Egg Whites
- 7,5ml Warm Water
- 125ml Castor Sugar
- 1 each Soft Paintbrush
- 1 each Wire rack
- 1 each Empty egg carton
Turkish Delight:
- 6 each Turkish Delight Blocks
- 80ml Icing Sugar
Macadamia Crumb:
- Left Over Macadamia Nuts
Preparation method
Short Crust Pastry:
- Preheat oven to 180C
- Soften butter and castor sugar
- Slowly add eggs and rose oil
- Sift in flour and fold it in until it starts combining
- Mix further with hands until just combined (do not overwork)
- Make into ball and cling wrap
- Rest in freezer for about 10 minutes
- On floured surface roll out dough to about 3-4mm thick
- Line base and side with pastry
- Pierce base and sides with fork several times
- Line pastry with baking paper and ceramic pie beads
- Bake for 12 minutes
- Remove beads and baking paper, bake for another 5-10 minutes
- Remove from oven, allow to cool completely
Macadamia Filling [Flan tin 25cm/10"]:
- Set aside 50g of nuts for crumbs later
- Chop the nuts to make smaller- should be about 5-10mm big
- Mix chopped nuts and choc chips and add to pie crust
- Beat eggs, add syrup, sugar, salt and butter
- Mix until smooth
- Pour mixture over nuts
- Bake in oven (180C) for 35-40 minutes until top is browned
White Chocolate Ganache:
- Heat cream in microwave
- Add choc chips and mix until smooth
- Allow to cool slightly then put in fridge to cool completely
Candied Rose Petals:
- Mix water and powder egg whites until smooth
- Place sugar in a shallow bowl or plate
- Paint petals with egg mixture (both sides)
- Dip into sugar (both sides)
- Place half of petals on wire rack to dry
- Place rest of petals individually in egg carton compartments to dry in a curved shape
- Leave aside to dry
Turkish Delight:
- Cut into smaller pieces if needed
- Dust in icing sugar
Macadamia Crumb:
- Chop nuts in food processor to make crumbs
Assembley:
- Place Ganache, crumb, Turkish delight and petals on baked pie
- Serve on cake plate