2 cups plain flour
125g cold butter, diced
½ teaspoon cooking salt
1 cup raw macadamias, chopped
2-3 tablespoons iced water
2 egg yolks
375ml pure cream
½ cup parsley leaves, finely chopped
12 sage leaves, finely chopped
3 sprigs thyme, finely chopped
120g soft goats cheese or marinated goats feta (drained)
Any left-over pastry can be frozen for later use and is especially handy for making mini quiches and tarts (using muffin tins) for school lunches.
Put the flour, butter, salt and macadamias into a food processor and process until the mixture resembles fine breadcrumbs. With the machine still running, add the iced water one tablespoon at a time, until the mixture just comes together, do not overwork. Turn dough onto a lightly floured surface and form into a disc, wrap in cling film. Refrigerate for 30 minutes.
Pre-heat the oven to 180°C. Put the dough between two sheets of baking paper and roll out until 3-4mm thick. Line a tart tin and trim. Shortcrust pastry can be a little tricky to manage, an easy way of transferring the dough into the tart tin is to peel back the top layer of baking paper and invert the rolled dough over the tin, peeling the remaining paper off once the dough is in the tin. Once pressed into the tin, line the dough with a sheet of baking paper or foil and fill with uncooked rice, dried beans or baking weights. Bake for 8 minutes then remove the paper and baking weights and return to the oven for a further 12 minutes or until it begins to turn golden.
While the crust is in the oven, prepare the filling by whisking together the eggs, cream and herbs, season to taste with cracked black pepper and sea salt. When the crust is ready pour in the egg mixture. Roughly break up the goats cheese and scatter it evenly across the tart. Reduce the oven temperature to 170°C and bake for 15-20 minutes or until just set.