How to cook

For the pastry crust:

1. Put all dry ingredients and butter in a food processor and process till coarse crumbs. Slowly pour cold water till mixture is combined. Bring mixture into a ball, knead lightly then chill for 15 minutes. Butter, flour and line an 8 inch tart pan with baking paper then set the oven temperature at 375F.
2. Roll out pastry dough thinly on a lightly floured surface then transfer to tart pan. Prick the base with a fork, line with baking paper, add uncooked beans and bake blind for 15 minutes. Remove beans and baking paper and reduce oven temperature to 325F then bake for 5 more minutes. set aside to cool.
3. Heat the sugar, maple syrup and butter gently until melted. Remove from heat and beat in the vanilla, ground almonds and eggs. Add half of the macadamia nuts and pour the mixture in the pastry crust. Sprinkle with the remaining macadamia nuts and bake for 25 minutes or until the filling forms a crust but remains soft underneath. Cool for at least 20 minutes.

Yield 8-10 slices