Ingredients

Pastry

• 200g plain flour (sifted)
• 50g ground almonds
• 1 egg
• 1 egg yolk
• 150g unsalted butter (at room temperature)
• 75g caster sugar
• zest of 1 lemon
• You may use a good commercial pastry for convenience
• 200g plain flour (sifted)
• 50g ground almonds
• 1 egg
• 1 egg yolk
• 150g unsalted butter (at room temperature)
• 75g caster sugar
• zest of 1 lemon

Filling

• 2 large eggs
• 100g caster sugar
• 200g golden syrup
• 30 g melted butter
• 2 tbsp plain flour
• 2 tsp orange water
• zest of half an orange
• 120g macadamia nuts

To Serve

• Macadamia Praline Ice-cream (see recipe) or vanilla ice cream (see recipe)

Method

1. Pastry: Place the almonds, caster sugar, salt and flour in a food processor and process until well combined. Add the butter and process it until it is a breadcrumb consistency, then add the egg lemon zest to the mixture and process until well combined. Turn the pastry out onto a floured surface and roll it together into a smooth ball. Place the pastry in cling film and refrigerate for at least 30 minutes before using. You may prepare the pastry by rubbing the butter into the flour, almonds and salt until it is a breadcrumb consistency. Then stir in the sugar and lemon zest. Make a well in the centre of the mixture and add the egg yolk and egg to it and work it into the flour mixture until it comes together and proceed as before. Roll the pastry out on a well floured surface so that it is 3mm-5mm thick. Line a 22cm tart tin with the pastry and place it in the refrigerator for at least 30 minutes. Bake the pastry for 15 minutes in a preheated oven at 180°C, so that it is just cooked. Leave it to cool for 15 minutes. * A good way of making sure the pastry keeps it shape and doesn't shrink is freezing it and cooking it straight from the freezer.
2. Filling: Whisk the eggs and sugar together until combined but not frothy. Mix in all the remaining ingredients until combined well.
3. Pour the mixture into the tart shell or shells, being careful not to over fill them and avoid getting over the sides (this will result in the tarts sticking to the tins).
4. To Cook: Place the tart or tarts on the centre shelf of the preheated oven and cook individual tarts for 25-30 minutes or single large one for 45-50 minutes. The tarts are ready when the filling is puffed up and firm in the centre.
5. Remove the tarts from the oven and allow them to cool on a rack. When cooled place a glass under the bottom of the tart tin and allow the rime to fall away. Slide the tart or tarts onto a serving plate or plates.
6. To Serve: Serve individual tarts or slices of macadamia tart with a scoop of Macadamia Praline Ice-cream or Vanilla Ice-cream.