White Chocolate Macadamia Nut Tarts - all-purpose

Method

• In a bowl, stir together the flour, sugar and salt.
• Using a pastry cutter or your fingers, cut in the butter until it resembles coarse crumbs.
• Sprinkle the ice water on top and stir just until combined.
• Shape the dough into a ball and pat out to an 8-inch disk.
• Wrap in wax paper and refrigerate for at least 1 hour or overnight.
• On a lightly floured surface, roll out the dough to a 16-by-18-inch rectangle, about 1/4 inch thick.
• Using a 5-inch round pastry cutter, cut out 8 circles.
• Press the circles into eight 4-inch tartlet pans with removable bottoms.
• Trim the tops of the pastry shells and refrigerate them.
• Preheat the oven to 375.
• In a small saucepan, melt the butter with the vanilla bean over low heat.
• Remove from the heat and, using a small knife, scrape the seeds from the vanilla bean into the butter.
• Discard the bean or reserve it for another use.
• Set the pastry shells on a large baking sheet and divide the macadamia nuts and white chocolate chunks evenly among them.
• In a medium bowl, mix the corn syrup with the brown sugar and eggs.
• Stir in the vanilla butter and walnut liqueur and pour the mixture over the nuts and chocolate to fill the tartlet shells.
• Bake in the center of the oven for about 40 minutes, or until the tops are puffed and lightly browned.
• Let cool slightly on a rack.
• Remove the sides of the pans.
• Serve the tartlets warm or at room temperature with vanilla ice cream.