Ingredients
• Cooking oil spray, to grease
• 1 cup plain flour
• ¼ cup icing sugar mixture
• 100g butter, chopped, chilled
• 1 egg yolk
• 1 Tbsp water, chilled
• 40g golden syrup
• 40g butter, chopped
• 395g tin sweetened condensed milk
• ½ cup macadamia nuts, roughly chopped
• Extra icing sugar mixture, to dust
Note: Allow 3 hours chilling
Method
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Preheat oven to 180ºC. Grease a 19cm loose-bottomed fluted tart tin with cooking oil spray and line base with baking paper. Line an oven tray with baking paper and set aside.
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Put flour, icing sugar and chilled butter in the bowl of a food processor and pulse until mixture resembles fine crumbs. Add egg yolk and water, pulsing until mixture forms a soft dough. Shape dough into a disc and wrap in plastic wrap. Refrigerate for 30 minutes.
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Roll out dough between 2 sheets of baking paper to form a disc about 30cm wide and 4mm thick. Line prepared tin with dough, trimming excess, and refrigerate for 30 minutes. Prick base all over with a fork. Roll pastry trimmings into a ball and roll out again until 5mm thick. Use a 5cm-tall tree-shaped cookie cutter to cut 6 trees. Arrange trees on prepared tray, cover with plastic wrap and refrigerate.
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Line dough in tin with baking paper. Fill with uncooked rice or baking weights, then bake for 10 minutes. Remove baking weights and paper and cook for a further 8 minutes or until
light golden. Set aside to cool. -
Meanwhile, put golden syrup and butter in a medium saucepan over a medium heat. Once butter melts, add condensed milk and cook, stirring constantly, for 8 minutes or until mixture is thick and light golden. Remove from heat and stir in macadamia nuts. Pour into pastry shell, smoothing surface with the back of a spoon. Arrange chilled trees in a ring on top of caramel filling, with tree trunks towards tart edge. Bake for 10 minutes or until trees are cooked then transfer to a wire rack to cool. Refrigerate overnight or for at least 2 hours until chilled. Serve lightly dusted with extra icing sugar.