50g raw macadamias
200g plain flour, sifted
1 teaspoon salt
1 tablespoon caster sugar
100g unsalted butter, cold, cut into cubes
Preheat oven to 180°C fan-forced.
To make the pastry, in a food processor blend the macadamias until finely chopped (be careful not to over blend) and set aside. Blend the flour, salt, sugar and butter until they resemble breadcrumbs and then add the chopped macadamias. Lightly whisk the egg with 2 teaspoons of water and add to the food processor with the motor running. As soon as the pastry starts to form a ball, stop blending and wrap in cling wrap, shape into a disc and place in the fridge for 1 hour.
Roll out the pastry between 2 sheets of non-stick baking paper until it is 3mm thick. Press the pastry into a 24cm fluted removable base tart tin and trim the edges. Place in the freezer for 1 hour. Line the pastry with non-stick baking paper and fill with pastry weights or uncooked beans or rice and bake for 10 minutes. Remove the weights and paper and place back into the oven for a further 10 minutes or until the pastry is golden.
1 cup caster sugar
200ml thickened cream
100g butter, diced
2 cups macadamias, roasted, roughly chopped
1 teaspoon salt
To make the filling, place the sugar into a large saucepan with 3 tablespoons of cold water, and gently heat to dissolve the sugar. Increase the heat to medium and cook without stirring for 5 to 7 minutes or until deep golden. Add the cream and cook, stirring, for 5 more minutes. Add the butter and cook, stirring, until thickened. Stir through the macadamias and salt.
Fill the pastry case with the caramel macadamia mixture and level it with a fork. Place back in the oven for 8 to 10 minutes or until the filling is bubbling.
Remove from the oven and allow to cool before removing from the tin. Serve warm or cold.