1

To make pastry, place zest, icing sugar, flour and butter in a food processor with a pinch of salt. Process until mixture resembles fine breadcrumbs. Add egg and extra yolk, then process until mixture forms a smooth ball (add 1-2 tbs chilled water if necessary). Wrap in plastic wrap and chill for 30 minutes.

2

Uncover pastry and cut into 4 equal pieces. Roll into balls, then roll out flat on a floured board. Use the pastry to line 6 lightly greased 11cm loose-bottomed tart pans. Chill for a further 15 minutes. Preheat the oven to 200°C.

3

Line pastry shells with baking paper, fill with pastry weights or uncooked rice and blind bake for 10 minutes. Remove paper and weights or rice and return pastry shells to the oven for a further 5 minutes until the pastry is light golden and dry.

4

Reduce the oven to 175°C.

5

For filling, place butter, syrup, brown sugar, spice, zest, juice and eggs in a large mixing bowl and beat until mixture comes together. Pour into pastry shells and sprinkle macadamias over top. Bake for 15-20 minutes until filling is firm and nuts are golden. Cool for 10 minutes, then remove from pans. Serve warm with cream.