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.