50g unsalted macadamias
200g plain flour, sifted
1 teaspoon salt
1 tablespoon caster sugar
100g cold un-salted butter, cut into cubes
2 teaspoons water
7 egg yolks
2 tablespoons caster sugar
1 teaspoon chilli flakes
1 cup macadamias, roasted, roughly chopped
150ml thickened cream
200g dark chocolate, finely chopped
Preheat oven to 180Â°C, fan-forced.
To make the pastry, in a food processor blend the macadamias until finely chopped (be careful not to over blend) set aside. Blend the flour, salt, sugar and butter until they resemble breadcrumbs, add the chopped macadamias. Lightly whisk the eggs and water together 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 shaping into a disc and place into the fridge for an hour.
Roll out the pastry between two sheets of non-stick baking paper until 3mm thickness and line a 26cm (10 inch) fluted removable base tart tin and trim the edges. Place into the freezer for an hour. Line 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.
Reduce the oven heat to 150Â°C, fan-forced.
Place the egg yolks and sugar into a medium sized bowl and whisk until the sugar is dissolved. Add the macadamias and chilli flakes and stir to combine.
Heat the cream in a saucepan over medium heat and just bring to the boil, remove from the heat and add the chocolate and stir until smooth. Pour over the egg mixture and fold through. Pour into the tart shell and bake for 15-20 minutes or until just set. Allow to cool completely before slicing and serving with whipped cream and mixed berries.