White Chocolate, Macadamia Nut and Persimmon Tartlets | RICARDO

Ingredients

• 1/2 cup (75 g) macadamia nuts
• 1 1/4 (190 g) unbleached all-purpose flour
• 1/3 cup (45 g) icing sugar
• 6 tbsp (85 g) cold unsalted butter, diced
• 1 egg
• 1 cup (250 ml) 35% cream
• 6 oz (170 g) white chocolate, chopped
• 1/3 tsp ground cardamom
• 1 egg yolk
• 1 large non-astringent persimmon (or 2 small), peeled and thinly sliced into rounds
• Sugar, for dusting (optional)