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(Makes 1 tart)
1 x 28cm tart case, prebaked
1 cup sugar
85g butter, melted
¾ teaspoon salt
6 size 7 eggs
425g liquid glucose (corn syrup or maltose)
1 lemon, zested
1½ cups macadamia nut pieces, toasted
Scatter the macadamia nuts evenly into the pre-baked tart case.
Preheat oven to 140°C.
In a mixing bowl, beat the sugar, butter and salt together until soft and creamy. Add in the eggs, two at a time, mixing well between each addition. Add in the glucose and lemon zest, beat well.
Pour the mixture into the tart base and bake for 50 minutes or until just set.
Fromm Riesling Spatlese 2007
Domain Road 2008
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