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.
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.