Step 1

Preheat the oven to 190°C. Grease a 24cm round loose-bottomed tart pan.

Step 2

For the pastry, whiz the macadamias in a food processor until finely ground. Add the flour, icing sugar and a pinch of salt, and pulse to combine.

Step 3

Add the butter and whiz until it resembles fine crumbs. Add the egg, and whiz until mixture comes together in a smooth ball. Enclose the pastry in plastic wrap and chill for 30 minutes to firm up.

Step 4

Roll the dough out on a lightly floured work surface until 3mm thick. Chill for 15 minutes to firm up, then use to line the prepared pan. Trim excess pastry and chill for 15 minutes.

Step 5

Line pastry with baking paper and fill with pastry weights. Bake for 8 minutes, then remove weights and paper. Bake for a further 8 minutes or until golden.

Step 6

Reduce the oven to 170°C. Meanwhile, whisk juices, sugar and cream in a bowl until combined. Add the eggs, 1 at a time, whisking well in between each addition.

Step 7

Strain cream mixture into a jug, then carefully pour into pastry shell. Bake for 18-20 minutes until the filling is just set.

Step 8

Cool completely, then remove from pan.

Step 9

Top tart with extra whipped cream and garnish with nger lime pearls and micro coriander to serve.