Basil Macadamia Dough
- 1 cup (96 grams) finely ground toasted macadamia nuts
- 3 tablespoons (36 grams) granulated sugar
- 2 teaspoons (1 gram) chopped fresh basil
- ½ teaspoon (1.5 grams) kosher salt
- 1½ cups (188 grams) all-purpose flour
- ½ cup (113 grams) unsalted butter, softened
- 1 large egg yolk (19 grams)
- In the work bowl of a food processor, place macadamia nuts, sugar, basil, and salt; pulse until combined. Add flour, and pulse until finely ground.
- In the bowl of a stand mixer fitted with the paddle attachment, beat nut mixture, butter, and egg yolk at medium speed until combined. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least 10 minutes before using.
Recipe by Bake from Scratch at https://bakefromscratch.com/tangerine-tart/
3.5.3226