Pastry:
1½ cups flour
120g cold butter, cut into pieces
1 Tbs sugar
6 Tbs cream
Filling:
3 limes, zest & juice
¾ cup sugar
2 large eggs
½ cup (125g) melted butter
¾ cup coarsely ground macadamias
Pastry:
Place flour, butter and sugar in food processor and pulse until crumbly. Add cream and pulse until the dough just comes together. Tip on to a floured surface and roll out to fit a 28cm tart tin. Price with a fork and chill 30 mins. Bake blind 200ºC for 10 mins, remove baking beans and bake 10 mins until golden.
Filling:
Place lime juice, sugar, eggs, butter and ½ cup of the macadamias in food processor and pulse to combine. Stir in zest. Pour into cooked tart shell and sprinkle with remaining nuts. Bake 15 mins until filling is set. If pastry becomes too dark on the top edge, cover lightly with a strip of tinfoil.
Serves 8