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Nutcracker Sweet Torte
Bake: 45 mins at 350°F
Ingredients
- 1 1/4 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1/8 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 cup cold butter
- 1 beaten egg
- 3 slightly beaten eggs
- 1 cup light-colored corn syrup
- 1/2 cup packed brown sugar
- 2 tablespoons butter, melted
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- 1 3 1/2 ounce jar macadamia nuts (3/4 cup)
- 1 2 ounce package pecan halves (2/3 cup)
- 1 cup sweetened whipped cream
Directions
1. For pastry:In a mixing bowl, stir together the 1-1/4 cups flour, the 3 tablespoons granulated sugar, the 1/8 teaspoon salt, cinnamon, and nutmeg. Using a pastry blender, cut in cold butter until pieces are the size of small peas. Add the 1 beaten egg and gently toss mixture with a fork to moisten. Form into a ball.
2. Pat dough onto the bottom and 1-1/2 inches up sides of 9-inch springform pan to form a firm, even crust. Dont prick.
3. For filling:In a medium mixing bowl, combine the 3 eggs, corn syrup, brown sugar, 2 tablespoons melted butter, the 1 tablespoon flour, the vanilla, and the 1/8 teaspoon salt. Mix well. Stir in macadamia nuts and pecan halves.
4. Place crust-lined springform pan on a shallow baking pan. Carefully pour filling into crust. Bake pastry in a 350 degree F oven for 45 to 50 minutes or until a knife inserted near center comes out clean. Cool on a wire rack for 15 minutes. Using a sharp, thin-bladed knife, loosen crust from sides of the pan; continue to cool. Refrigerate within 2 hours.
5. Just before serving, remove sides of the pan. Serve dessert with sweetened whipped cream. If you like, garnish it with rosemary and cranberries. Cover and chill to store.
