• 400 g (13 oz) chilled ready-made or homemade sweet shortcrust pastry (see page 10)
  • 75 g (3 oz) light brown sugar
  • 150 ml (¼ pint) maple syrup
  • 75 g (3 oz) unsalted butter
  • 1 teaspoon vanilla extract
  • 150 g (5 oz) ground almonds
  • 4 eggs, beaten
  • 200 g (7 oz) macadamia nuts, coarsely chopped

Roll out the pastry thinly on a lightly floured surface a little larger than a 23 cm (9 inch) loose-bottomed baking tin. Lift the pastry over a rollng pin, drape into the tin and press over the base and sides. Trim off any excess pastry, and prick the base with a fork.

Line the tart with nonstick baking paper, add baking beans and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 15 minutes. Remove the paper and beans and bake for a further 5 minutes. Remove from the oven and reduce the oven temperature to 160°C (325°F), Gas Mark 3.

Heat the sugar, maple syrup and butter gently until melted. Remove from the heat and beat in the vanilla essence and ground almonds, followed by the eggs. Add half the macadamia nuts and turn the mix into the pastry case.

Sprinkle with the remaining macadamia nuts and bake for about 25 minutes or until the filling forms a crust but remains quite soft underneath. Leave to cool for 10 minutes, then serve with ice cream or cream.

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