80 grams cold butter, chopped
¼ cup brown sugar
1¼ cups plain flour
1 egg yolk, size 6
1 teaspoon cold water
1 tablespoon butter
200 grams sweetened condensed milk (half a tin)
395-grams tin caramel sweetened condensed milk (or dulce de leche)
2 tablespoons golden syrup
1½ cups salted, roasted macadamias
½ teaspoon sea salt
vanilla bean ice cream; salted caramel sauce (see dish.co.nz for the recipe)
Equipment: 20cm deep removable-base tart tin.
Preheat the oven to 180°C regular bake.
Pastry: Put the butter in a food processor with the brown sugar and flour and pulse until the mixture resembles breadcrumbs. Add the yolk and half the water. Pulse until the dough starts coming together, adding the remaining water only if necessary. Tip out onto a clean bench and pat into a pastry disc. Cover in plastic wrap and refrigerate for 20 minutes.
Roll out the pastry to fit the tart tin. Ease into the tin, patch up any tears and trim the edges. Prick the base with the tines of a fork and
pop back in the fridge for 10 minutes. Line the pastry with baking paper, fill with baking beans, weights or rice and bake for 12 minutes. Remove the baking paper and weights and bake a further 5 minutes.
While the pastry is cooking, put the butter, condensed milks and syrup in a large microwave-safe bowl. Heat in 3 x 30-second bursts, then whisk until smooth. Heat for a further 30 seconds if necessary. Once the pastry is baked, pour the nuts into the case and pour over the filling. Bake for a further 20-25 minutes until golden and set. Sprinkle over the sea salt. Leave to cool in the tin then remove.
To serve: Serve at room temperature with ice cream and salted caramel sauce.