Name: Caramel Macadamia Tart with a Weet-Bix Crust Recipe
Prep time: 50 min
Cook time: 35 min
Total time: 85 min
Yield: 8
Cuisine: australian
Ingredients: 180 g butter chopped cold; 1 1/2 cups plain flour; 3 Weet-Bix; 3 tbs cold water; 1 cup roasted macadamias; 395 g sweetened condensed milk; 100 g butter chopped; 1 tbs golden syrup

by tpotter Last updated on 07/09/2019

An indulgent treat which will have everyone clamoring for more! Perfect for an afternoon tea or family dessert. - tpotter

Ingredients

180 g butter chopped cold
1 1/2 cups plain flour
3 Sanitarium Weet-Bix
3 tbs cold water

Filling

1 cup roasted macadamias
395 g sweetened condensed milk
100 g butter chopped
1 tbs golden syrup

Method

Step 1

To make pastry, process together butter, flour and Weet-Bix in a food processor until mixture resembles fine breadcrumbs. Add water in 1 tbsp at a time until a soft dough forms. Wrap dough in glad wrap and refrigerate for 1/2 hour.
Step 2

Preheat your oven to 200C degrees. Lightly butter a 22cm round loose-bottom tart dish (approximately 4cm high). Place the dough onto a lightly-floured surface and roll out pastry to 3mm thin. Gently lay the pastry into the prepared pie tin and push into the edges. Place a sheet of baking paper on top and fill with pie weights. Bake for 15 minutes. Remove the paper and weights then bake for a further 10 minutes. Reduce the oven temperature to 180C.
Step 3

Meanwhile, to make filling, combine butter, condensed milk and syrup in a medium saucepan. Stir over low heat until well combined (about 5 minutes).
Step 4

Spread macadamia over the base of the pie crust, then evenly pour over caramel filling. Bake for 10-12 minutes, or until a golden brown. Allow to cool completely in pan. Cut into triangles to serve.