Add to A and beat until the mixture is light and creamy, about 2 minutes.
Blend in a food processor until they are the consistency of meal.
Add to macadamia meal C and combine.
Fold into the tart mixture B until well combined.
Line a long 24cm flan tin with foil, taking care not to pierce the foil. Generously rub the butter over the base of the tin.
Drizzle over flan tin E.
Sprinkle over honey in flan tin.
Pears, each cut into 3 even slices from top to bottom
Arrange head to tail in the flan tin.
Sprinkle around the pears in the flan tin.
Spoon the tart base mixture D over the top.
Bake for 45 minutes, until it’s golden on top.
Remove from the oven and let it rest for 30 minutes (so that it holds together). (Optional) Meanwhile, make honey lime glaze J.
Turn out the tart, upside down, onto a long platter.
1 lime yields
Combine in a small saucepan over low heat and cook for about 1 minute, until honey is melted.
Bring to the boil and simmer for about 3 minutes, until thickened slightly.
Pour over the turned-out tart.
Tip: If you can get Reynolds non-stick pan lining paper, use it in step 6. Otherwise, in step 6, scrunch the foil gently before lining the pan. This will make it easier to line without piercing the foil.
The sauce is optional and the tart is delicious without it.
You can make the whole tart up to 24 hours in advance and store in the fridge until ready to bake, 1 hour 30 minutes before service.