dessert

caramel macadamia pie

 

Base
180 grams butter
240 grams plain
3 Tablespoons water
1 Tablespoon sugar

Filling
4 eggs
250 ml golden syrup
60 grams brown sugar
60 grams caster sugar
30 grams butter
90 grams macadamia nuts

Topping
75 grams brown sugar
3 tablespoons honey
45 grams butter
150 grams macadamia nuts

Turn the oven on to 180 C

To make the base in a mixing bowl (or the food processor) rub the butter into the flour and sugar, then mix in water. Grease and flour a tart, flan or cake tin about 20 cm. Roll the pastry out to line the tin and leave to rest for at least 30 minutes.

To make the filling chop the nuts up in to smaller pieces and mix well with all the other ingredients. Pour into the pastry and bake for 20 minutes until it is just cooked.

Meanwhile for the topping cut the macadamia nuts in half and put in a pot with the honey, butter and brown sugar and cook on a low heat for about three minutes, pour on top of the pie and bake for about 10 minutes until golden.

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