Gluten Free Macadamia Nut Caramel Tart

Ingredients

• 24 Ready Bake 105mm Gluten Free Butter Shortbread Shells (GFRS105F)
• 500g chopped macadamia nuts
• 300mls eggs (approximately 6 large eggs)
• 220g brown sugar
• 60g butter - melted
• 320g golden syrup
• 1 tsp. vanilla essence

Method

1. Pre-heat fan forced oven to 150-170°C.
2. Place the pastry shells on a baking tray to thaw to room temperature – approximately 30 minutes.
3. In a measuring jug, add your melted butter, golden syrup, eggs, brown sugar, and vanilla essence. Blend until smooth and all ingredients are incorporated.
4. Evenly add the macadamia nuts into the thawed Gluten Free Butter Shortbread Shells.
5. Evenly pour the caramel mix into the shells over the chopped macadamia nuts.
6. Bake in pre-heated 150-170°C oven for approximately 16-18 minutes.
7. Cool down in the refrigerator/ cold room, then serve.

*Please note the above oven temperatures and baking times are a guide only.

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