Ingredients
- Pastry
- 225g (1 1/2 cups) plain flour
- 2 tbsp caster sugar
- 125g butter, cut into pieces
- 3 tbsp iced water
- 1 egg yolk beaten with 2 tsp water
- Filling
- 3 egg yolks
- 165g caster sugar
- 2 tbsp cornflour
- 1 1/2 cups sour cream
- 1 1/2 tsp vanilla extract
- 1 1/2 cups (225g) macadamia nuts, toasted and coarsely chopped
Method
For pastry, combine flour, sugar, butter and a pinch of salt in a food processor and whiz until mixture resembles coarse breadcrumbs. Add iced water and whiz until mixture forms a ball. Remove and form into a disc. Wrap in plastic wrap and refrigerate for 30 minutes. Roll pastry out on a lightly floured surface and line a 23-centimetre tart tin. Rest in the fridge for 30 minutes. Line tart with foil and fill with weights and bake blind at 200C for 25-30 minutes or until firm and pale golden. Remove, brush with egg yolk and return to oven for two-three minutes. Cool.
For filling, combine egg yolks, sugar and cornflour in a bowl and stir well. Heat sour cream over medium heat until hot then pour onto yolk mixture and stir until smooth. Return mixture to saucepan and stir constantly over very low heat for about 10-15 minutes until thick. Do not boil. Remove from heat, cool slightly and stir in vanilla. Sprinkle 3/4 of nuts in base of pastry, top with sour cream mix and sprinkle remaining nuts on top. Refrigerate until ready to serve.
