Macadamia Coconut Tart

Crust

• 250ml flour        
• 100g soft butter or margarine
• 80ml sugar         
• 1 extra-large egg, whisked
• 5ml Moir’s Baking Powder          
• 1ml salt
• 20cm Hulamin pie dish

Sift dry ingredients together. Rub margarine into dry ingredients.  Add egg and mix. Press into Hulamin Containers pie dish.

Filling

• 4 extra-large eggs
• 5ml Moir’s Vanilla Essence
• 150ml milk
• 1 packet Moir’s Tea Lovers biscuits          
• 500ml macadamia nuts (ground macadamia)      
• 500ml Moir’s Desiccated Coconut                                            
• 250ml brown sugar
• 2ml salt

Preheat oven to 180°C. Whisk eggs, vanilla essence and milk together.  Crush the biscuits and mix with the rest of the dry ingredients.  Mix the milk mixture and dry ingredients to a firm mixture.  Spoon into the prepared crust.  Bake for 15-20 minutes until firm. Delicious while lukewarm served with stiffly whipped cream.