The filling is moist and indulgent, with just enough spice notes to give interest. And it's all baked in a classic butter shortcrust shell.
Though typically this is served with cream, it also works well with ice cream and on cold days it can be served with custard
Treacle Macadamia Tart RecipeServes: 8
For the Pastry:210g (1 1/2 cups) plain flour
150g (3/4 cup) chilled butter, chopped
3 tbsp iced water
For the Filling:1 tbsp self-raising flour
1/4 tsp ground ginger
100g (1/2 cup) soft brown sugar
2 eggs, lightly beaten
25g (1 oz) butter, melted
80ml (1/3 cup) treacle (molasses)
1 tsp finely-grated lemon zest
2 tbsp sour cream
100g (3 1/2 oz) macadamia nuts, roughly chopped
Method:For the pastry, combine the flour and butter in a food processor. Pulse for about 20 seconds, or until the mixture resembles fine crumbs. Add most of the liquid and process for 15 seconds, or until the ingredients come together as a dough (add more liquid slowly, as needed until you have a sooth dough). Cover with clingfilm (plastic wrap) and chill in the refrigerator for 10 minutes.
Turn the dough onto a lightly-floured work surface and knead for about 2 minutes, until smooth and elastic. Roll the resultant pastry between 2 sheets of clingfilm until large enough to cover the base and sides of a fluted flan tin.
Gently press the pastry into the tin and trim the edges with a sharp knife. Cut a sheet of greaseproof (waxed) paper large enough to cover the entire pastry-lined tin. Fill this with baking beans or rice then transfer to an oven pre-heated to 180°C and bake blind for 20 minutes. After this time, remove from the oven and discard the paper and beans.
Return the pastry to the oven and bake for 10 minutes more.
For the filling, combine the flour, ginger, sugar and eggs in a bowl. Stir until well combined then add the butter, treacle, lemon zest, sour cream and macadamia nuts. Stir well to mix then pour the resultant mixture into the pastry case.
Return to the oven and bake for 25 minutes more, or until the filling is set and golden brown on top.
Leave the tart in the tin for 10 minutes to cool before turning out onto a wire rack. Serve warm or cold, accompanied by cream.