Grease a 34 x 11cm (base measurement) fluted tart tin, with removable base, with butter. Line a baking tray with baking paper. Process the biscuits in a food processor until coarsely crushed. Add macadamias, butter and cinnamon. Process until well combined. Press firmly over base and sides of the tin. Place in freezer for 20 minutes to chill. Stir the cream, chocolate and rum in a saucepan over low heat for 5-10 minutes or until the chocolate melts and the mixture is smooth. Set aside for 10 minutes to cool slightly. Pour into the biscuit base. Place in the fridge for 6-8 hours or until the filling is firm. Stir the water and sugar into a small frying pan over a low heat until the sugar dissolves. Simmer for 3-4 minutes or until syrup thickens. Stir in the extra macadamias and vanilla for 3-5 minutes or until the syrup turns white and coats the macadamias. Spread the mixture over the lined tray. Set aside for 30 minutes to set. Break into small pieces. Top the tart with the toffee macadamias and cream.

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