Golden Macadamia Tart with Extra Virgin Olive Oil Pastry

Lauren Eldridge from Stokehouse


280g plain flour
150g icing sugar
1 whole egg, room temperature
1 egg yolk
1tsp baking powder
1/2 tsp Pink Lake Salt
90ml Mount Zero Frantoio Olive Oil
1/2tsp vanilla paste

1 1/2 cups macadamias, roughly chopped
1tsp Mount Zero Frantoio Olive Oil
60g unsalted butter
255g golden syrup
140g caster sugar
30g brown sugar
1/4 tsp Pink Lake Salt
3 large eggs



1. Sift together the plain flour, icing sugar, salt and baking powder into a large bowl.

2. In a separate bowl, whisk together the egg, egg yolk, oil and vanilla.

3. Add the wet ingredients to the dry and gently mix. Once a dough starts to form, tip onto a floured bench and bring together with your hands. It will be slightly crumbly.

4. Wrap and leave to rest in the fridge for 30 minutes.

5. Preheat oven to 190°C.

6. Roll the pastry out to 5mm thick. Lift pieces of the dough and press into the tin, ensuring it is an even thickness and there are no gaps. Return to the fridge for another 30 minutes.

7. Cover the pastry with foil or baking paper, fill with blind baking weights or rice and bake for 30 minutes.

8. Remove the paper and blind baking weights and bake for a further 5-10 minutes until golden.

9. Leave to cool before pouring in the filling.


1. Preheat oven to 150°C, fan forced.

2. Toss the macadamias in the olive oil and sprinkle with a pinch of salt. Spread on a baking tray and bake for 10 minutes or until golden. Leave to cool while preparing the rest of the mixture.

3. Turn the oven up to 180°C, fan forced.

4. Melt the butter in a saucepan over a medium heat until it starts to bubble. Continue cooking while whisking until it is golden brown. Immediately transfer to a bowl and leave to cool.

5. Whisk together the caster sugar, brown sugar, golden syrup and the eggs. Add in the cooled brown butter and whisk well. Stir in the roasted macadamias.

6. Pour the filling into the pre baked tart shell and bake for 25-30 minutes, or until the outside is set but the centre has a slight wobble.

7. Leave to cool in the tin. Serve at room temperature.

Lauren Eldridge
This tart has a delicious caramel custard-like filling, punctuated with the salted roast macadamias. You can use any nut you like, though macadamias are my favourite. The olive oil pastry is a bit more forgiving than most and can be simply pressed into the tart tin.

Recipe Ingredients from the Mount Zero Range