Macadamia Nut and Toffee Tart is a traditional Australian recipe for a classic tart of a brown sugar and egg toffee with macadamia nuts baked in a shortcrust pastry shell. The full recipe is presented here and I hope you enjoy this classic Australian version of: Macadamia Nut and Toffee Tart.
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Macadamia nuts are a native Australian nut, and though they first gained popularity in the USA they are, rightly, gaining increasing prominence in Australian cuisine.
Roll out the pastry and use to line a well-greased 22cm diameter pie dish. Line with greaseproof paper (typically trimmed to a circle known as cartouche), weight down with baking beans and blind bake in an oven pre-heated to 180°C (350°F/Gas Mark 4) for 10 minutes. Take out of the oven and remove the baking beans. Arrange the macadamia nuts on the bottom of the pastry shell and set aside to cool.
Meanwhile, melt the butter and allow to cool. Beat the eggs lightly and add the sugar, golden syrup, vanilla extract and melted butter. Beat well until combined then pour the batter over the macadamia nuts in the pastry shell. Place the pie back in the oven and bake for 30 minutes, or until the filling has completely set (cover with little foil if the filling hasn't set completely and is beginning to brown too much).
Turn the oven off and allow the pie to cool completely whilst still in there. Cut into wedges and serve with sour cream or a set yoghurt.
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