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Strawberry Macadamia Nut Tart - My Take on Frangipane

Strawberry Macadamia Nut Tart - My Take on Frangipane

I love French Pastry and all its long process glory. This tart is a labor of love and I recommend making this on a day that you have some downtime to hang around the house. Yes there are like five different recipes within this recipe and yes it might take you a little while but I promise you it is worth it. So the French have Frangipane which is a great almond cream that they use in pastries, tarts, cookies, we are going to do them one better. Introducing macadamia nut frangipane! I was given a 10 pound bag of macadamia nuts and thought of ways to use it. Enter this concoction. The beauty of this tart is that you can customize it use any fruits, toppings, or spreads you like. Today Im going to show you one with strawberries. Make sure to make the pastry cream, mac nut paste, and the frangipane before the shell. 

For the tart crust I used Joy of Baking Recipe and haven't found one better. Click here to get it, but you can use any of your favorite tart crust recipes. 

Strawberry Mac Nut Tart

1 quart of strawberries, cleaned and halved

1/4 cup of strawberry jam warmed and strained

1 each of the recipes below

1 tart shell (store bought or homemade)


1. Preheat oven to 350F degrees. Make sure the oven rack is placed in the middle of the oven. Any higher and it may cause the tart to brown to quickly. 

2. Using a 8" tart pan with removable bottom place the tart dough into the pan and press thoroughly into place. If you find your tart tearing you may patch in pieces of the dough after. Using a butter knife cut off the excess dough that is hanging over the edges. Use this dough to patch any holes in your crust. Once finished immediately place in freezer. 

3. After about 15 minutes in the freezer take the tart shell out. Now add a layer of the mac nut frangipane to the bottom of the shell. Place in oven for 45 minutes. The shell should be crisp and the mac nut frangipane should have a nice toasted color to it. Place on cooling rack and let cool completely.

4. Once cooled, pipe in or spoon in the mac nut pastry cream. It should fill up the second half of the tart shell. Finally add the strawberries in any pattern you like to cover the top of the pastry cream. 

5. In a saucepan add the 1/4 cup of strawberry jam and place on medium heat. The jam should start to liquify. Quickly remove from heat and pour jam through a sieve into a small bowl. Using a pastry brush and the jam mixture coat strawberries with a nice glaze. 

6. Store in Fridge until ready to serve. 

Pastry Cream

2 cups fat free milk – yup fat free

5 egg yolks

1/3 cup sugar

¼ cup all-purpose flour

¼ cup cornstarch

2 teaspoons vanilla bean paste

1/3 cup French butter or salted butter –room temperature

1/3 cup French butter or salted butter – room temperature


1. In a heavy bottom sauce pan warm the 2 cups of fat free milk over low heat, while making sure not to scald the bottom.

2. In a medium mixing bowl cream egg yolks and granulated sugar. Then in a small mixing bowl mix together flour and cornstarch. Then sieve in the flour mixture into the egg mixture and whisk until smooth. Lastly stir in the vanilla bean paste.

3. Pour only 1/3 of warm milk into the egg mixture, making sure to get all the lumps combined. Once smooth pour the mixture back into the saucepan with the milk and whisk thoroughly while bringing the temperature up to a medium high heat.  Once mixture begins to boil and thicken turn off heat and remove from stove.

4. Now add 1/3 of the butter to the saucepan and mix in until cream is smooth and butter is combined. Transfer out of saucepan to a container of your choosing, I like to keep it in a pyrex glass bowl at this point and cover with plastic wrap covering it, making sure the plastic wrap is touching the top of the cream to prevent a hardened top.

6. When the mixture comes to room temperature mix in the last of the butter. Store in airtight container in the fridge.

For Mac Nut Pastry Cream

2 cups of whipping cream

¼ cup of granulated sugar

1/2 cup of mac nut paste

1 cup of French pastry cream above


1.   In a large stand mixer add whipping cream and turn to high. While that starts to foam slowly add in the granulated sugar. Beat until peaks start to form.

2.   Turn the mixer down to a medium speed and add in mac nut paste. The mixture will take a minute or two to combine.

3.   Finally add in the French pastry cream and mix thoroughly until a nice smooth cream is formed. Store in fridge until ready to use.

Macadamia Frangipane

½ cup of macadamia nut paste

2 eggs


Mix eggs into mac nut paste until smooth.

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