- Step 1
Preheat oven to 200°C. Place the flour, hazelnut meal, icing sugar and butter in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolk and process until mixture just starts to come together. Turn onto a lightly floured surface and gently knead until almost smooth. Cover with plastic wrap and place in the fridge for 15 minutes to rest.
- Step 2
Meanwhile, place the macadamias, cashews and pecans on an oven tray. Bake in preheated oven for 3-4 minutes or until lightly toasted. Remove from oven and set aside to cool.
- Step 3
Divide pastry into 8 even portions. Roll pastry on a lightly floured surface into eight 3mm-thick discs. Line eight 10cm round (base measurement) 2cm high, fluted tart tins with removable bases with pastry and trim any excess. Place in the fridge for 15 minutes to rest.
- Step 4
Combine the extra flour and sugar in a medium bowl. Add the butter, eggs and maple syrup and whisk to combine.
- Step 5
Place tart tins on an oven tray. Line with baking paper and fill with pastry weights. Bake in oven for 7-8 minutes. Remove paper and weights and bake for a further 5-6 minutes or until pastry is lightly golden. Remove from oven and reduce temperature to 160°C. Sprinkle combined nuts evenly among pastry cases. Pour maple syrup mixture over the nuts. Bake in oven for 20 minutes or until filling is just set. Remove from oven and set aside to cool to room temperature. Dollop with pure cream to serve.