Macadamia Toffee Tart

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Crust;

2 cups flour

4 tablespoon sugar

3/4 cup butter, cut into chunks

2 egg yolks

1 tablespoon lemon zest

1 tsp. lemon juice

Place flour, sugar and butter in food processor. Pulse until evenly combined. Add egg yolks, zest and lemon juice to processor. Pulse until dough comes together. Press into a 11-inch removable bottom tart pan. Bake in preheated oven of 375 degrees for 10 minutes. Remove from oven and press down the bottom of tart with a fork. Set aside to cool.

Filling

1 1/4 cup heavy cream

1 1/4 cup sugar

1 tsp. lemon zest

1/4 tsp. salt

1/2 tsp vanilla

2 cup, toasted until golden brown, whole macadamia nuts

In a saucepan combine heavy cream, sugar, zest and vanilla. Over medium heat , bring to boil them simmer for 5 minutes. Stirring occasionally . Add nuts and stir for another 2 minutes.

Pour into crust and bake on baking sheet for about 40 minutes or until golden and set. Top should be shiny. Remove from oven to cool . As soon as you can handle, remove from tart pan. If you wait too long, crust will stick.

Allow the removed tart to cool for about 1 hour. That should be enough time to cut into slices nicely. To serve , warm up.

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