260g plain flour
180g unsalted butter
1 egg yolk
100g floral fragrant honey
120g unsalted butter
100ml double cream, 45% fat
3 Tbsp dark rum
180g blanched almonds
150g macadamia nuts
50g caster sugar
50g brown sugar
1 1/2 tsp ground cloves
6 large egg yolks, lightly beaten
Double cream, to serve
Note: Allow 40 minutes chilling and 30 minutes standing
To make pastry, put flour and butter in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add yolk and water and process to form a dough. Turn out dough onto a clean surface and shape into a disc. Wrap in baking paper and refrigerate for 30 minutes or until firm.
Preheat oven to 180°C. Roll out dough between 2 sheets of baking paper until large enough to line base and sides of a 28cm loose-bottomed fluted tart tin. Trim overhanging pastry. Refrigerate for 10 minutes.
Line tart shell with baking paper and fill with baking beans or uncooked rice. Blind bake for 25 minutes or until pastry is light golden. Remove paper and beans or rice. Set tart aside.
To make filling, put honey, treacle, butter, cream and rum in a medium saucepan over a medium heat. Cook for 3 minutes or until butter has melted and mixture is hot. Remove from heat and set aside to cool.
Meanwhile, put both nuts, sugars and cloves in a large bowl, stirring to combine. Set aside.
Add yolks to cooled honey mixture, whisking to combine. Pour honey mixture over nut mixture, stirring to combine. Pour nut mixture into prepared pastry shell and bake for 30 minutes or until caramelised. Set aside for 30 minutes or until cool.
Cut tart into wedges and serve with double cream.