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
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.
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.
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.
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.