Macadamia Coconut Tart

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  • 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.



  • 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.


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