Macadamia Nut and Coconut Slice

INGREDIENTS

BASE
1 1/4 cup flour
1/4 cup castor sugar
100g butter
1 egg yolk

TOPPING
90g butter chopped
2/3 cup castor sugar
1 1/4 cup chopped Macadamia Nuts
1/2 cup cream
1/2 cup shredded coconut
2 Tbsp rum
2 tsp grated lime rind

DIRECTIONS

BASE
Line lightly greased 18X28cm shallow tin with non stick baking paper, overhanging two opposite sides. Put the flour, sugar and butter in a food processor and process in short bursts , adding the egg yolk and about 1 TBSP water, or enough to make the dough come together in a soft ball. Preheat oven to 190*C Line the pastry with baking paper, cover with beads or rice and bake for 15min. Remove the paper and beads, reduce oven to 180*C and cook for 10mins or until golden. Cool.

TOPPING
Melt the butter in a pan. Mix in the sugar and simmer for 5mins stirring occasionally. Add the nuts and cream, return to boil, then reduce the heat and simmer for 2 mins. Stir in the remaining ingredients, remove from heat and leave for 5 mins. Pour over the pastry and cook for 25-30mins, or until the pastry is golden and the filling bubbling. Cool completely, then cut.