Cappuccino Cream Tart with Macadamia Nut Crust



1 1/2 cups graham cracker crumbs

3/4 cup toasted, ground macadamia nuts

1/3 cup sugar

1 tsp. cinnamon

1/2 tsp. nutmeg

4 tablespoon melted butter


3 cups whole milk

1/2 cup sugar

1/3 cup flour

5 oz. chopped white chocolate

3 tablespoons instant espresso

1/4 tsp. vanilla

1 1/2 cups heavy cream

1/4 cup powdered sugar

chocolate covered espresso beans for garnish


Combine all the ingredients for the crust and press into a 12 inch tart pan with removable bottom. Place tart shell in refrigerator for at least 30 minutes while the filling being made.


Place the milk, flour and sugar in a saucepan. Whisk mixture until there are no lumps. Add the espresso and vanilla and whisk to combine. Place over medium heat and cook stirring constantly with a wooden spoon until the mixture is thick enough to coat the back of the spoon. Remove from heat. In a bowl whisk the egg yolks and temper them by adding some of the hot milk mixture to them; whisking constantly. Pour tempered egg yolks into the saucepan with remaining hot milk mixture. Place back over medium heat and cook until it comes to a boil and very thick; whisking constantly. Pour mixture into the tart shell. Place plastic wrap on top of filling to prevent a skin from forming. Refrigerate for 2-3 hours until set.

Whip the heavy cream and powdered sugar until stiff. Place in piping bag and decorate top of tart. Garnish with chocolate covered espresso beans.

17 thoughts on “Cappuccino Cream Tart with Macadamia Nut Crust

  1. would have love to try this if macadamia, nutmeg etc. are easy to find in my place. Looks delicious. thanks for sharing.. 🙂

  2. I absolutely love to cook, but I can’t bake anything to save my life. Not only am I now a follower, but I am passing this blog off to the wife. 🙂

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