INGREDIENTS

INSTRUCTIONS

Pastry: Pre-heat oven to 190deg.C. Mix the flour and sugar together.
Rub in the butter and add water, then mix the pastry until well
blended. Press the pastry into a 23cm flan tin and prick with a fork.
Place in the refrigerator for 20 minutes before baking blind* in the
oven for 15 minutes or until the pastry is cooked through. Remove
paper and beans and allow the pastry to cool. Filling: Place coconut
and macadamias on separate baking sheets and toast in the oven until
light golden - be careful as coconut toasts very quickly. Remove and
set aside to cool. Roughly chop nuts. Adjust oven to 200deg.C. Melt
butter and honey and add cream. Beat egg yolks and sugar together and
add to the honey mixture with the coconut and macadamias; mix well.
Pour filling into the pastry shell and bake in oven for about 15-20
minutes or until filling has set and the top is golden. Remove and
allow to cool to warm or if preferred, place in refrigerator to serve
the next day. Serve with cream or vanilla ice-cream and meringues.  
To bake blind, place a sheet of Glad Bake over the pastry-lined  flan
tin and fill with dried beans or rice.      Meringues  Pre-heat oven to
130deg.C. Line baking sheets with Glad Bake or spray  lightly with oil
and dust with cornflour. Place egg whites in bowl  and beat with
electric beaters until soft peaks form. Add sugar a  tablespoon at a
time, making sure that the sugar is completely  dissolved before adding
the next spoonful. To test if the sugar has  dissolved, place a small
amount of the mixture between thumb and  forefinger and rub together;
if you can feel any sugar grains,  continue beating to dissolve before
adding more sugar. When the  meringue is ready, either place spoonsful
on Glad Bake lined baking  sheets or spoon mixture into a piping bag
fitted with a star tube and  pipe small meringue on lined sheets. Bake
in oven for about 1 hour or  until the meringues feel crisp and dry.
Turn off the oven and open  the door ajar - leave until the oven is
cool. Store the meringues in  an airtight container until required.
Converted by MC_Buster.  Per serving: 2781 Calories (kcal); 198g Total
Fat; (63% calories from  fat); 38g Protein; 222g Carbohydrate; 1137mg
Cholesterol; 313mg  Sodium Food Exchanges: 6 1/2 Grain(Starch); 2 1/2
Lean Meat; 0  Vegetable; 0 Fruit; 38 1/2 Fat; 8 Other Carbohydrates
Converted by MM_Buster v2.0n.

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