35g honey (we used Manuka)
225g unsalted butter
60g caster sugar
1/2 vanilla bean
550g macadamias, roughly chopped
Pastry tart base
300g plain flour
90g icing sugar
To prepare the pastry, cut the butter into a 1cm dice. Place the butter in a bowl then add the flour and icing sugar. Rub the butter into the flour and icing sugar to form a crumble. Add the egg, then mix together until a dough has formed.
Wrap the pastry in plastic wrap then place in the refrigerator to rest for 2 hours. Pre-heat the oven to 160C.
Roll the pastry out to a 5mm thickness then line a 27cm tart ring. Cover with a sheet of baking paper then cover with baking beans or rice. Place in the oven to blind bake for 15 minutes then remove from oven.
Remove the baking beans. Lightly beat an egg yolk then brush a thin layer around the surface of the tart. Return to the oven to cook for a further 5 minutes then remove and set aside. Increase oven heat to 175C.
To prepare the filling, place the honey, butter, sugar and cream in a saucepan. Scrape the seeds from the vanilla bean into the mixture.
lace the saucepan on a high heat and bring to the boil. Cook for 2 to 3 minutes then add the macadamia nuts. Stir to combine then cook for a further minute.
Carefully pour the mixture into the baked pastry case then place into the pre-heated oven. Bake for 35 minutes. The tart should be golden brown all over, otherwise bake for a little longer until this is achieved.
Remove from the oven and leave to cool in the mould. Once cool, remove from the mould and cut into wedges. Serve with your favourite ice cream or just on its own.
Recipe by Matt Moran, Picture: Piper