Caramel Nut Tart
1 1/3 cups plain flour
1/4 cup caster sugar
125g butter, chilled, chopped
1 egg yolk
2/3 cup macadamia nuts, roughly chopped
2/3 cup pecans, roughly chopped
1 tin condensed milk
1/3 cup maple syrup
To make pastry:
Place flour, sugar and butter in a food processor. Process until mixture resembles fine breadcrumbs.
Add egg yolk. Process until dough just comes together, adding 1 Tbs cold water if necessary.
Turn pastry on to lightly floured surface. Knead until just smooth. Shape into a disc and wrap in plastic wrap. Refrigerate for 1/2 an hour.
Preheat oven to 200 degrees celsius. Grease a 22cm round fluted tart pan.
Roll out pastry between 2 sheets of baking paper until 5mm thick. Line base and sides of pan with pastry. Refrigerate for 10 minutes.
Line pastry case with baking paper. Fill with uncooked rice or beans. Bake for 10 minutes. Remove rice or beans and baking paper and bake for another 10 minutes or until base is light golden. Set aside.
To make filling:
Sprinkle cooked pastry case with nuts.
Combine condensed milk, maple syrup and eggs in a jug and whisk together. Pour milk mixture over nuts.
Reduce oven temperature to 160 degrees celsius. Bake tart for 25-30 minutes or until filling is set.