Instructions: To prepare the crust, in a bowl, cream together the butter and sugar.

Add the eggs, vanilla, and salt and blend well. Add the flour and mix until a dough forms. Shape the dough into a round flat disc, wrap in plastic, and chill for 1 hour, or until firm.

Preheat the oven to 350
degrees F. On a lightly floured surface, roll out the dough to an 11-inch round, 1/4-inch thick. Transfer the dough to a 9-inch removable-bottom tart pan and press into the bottom and sides of the pan. Trim the edges and discard the excess dough. Line the pastry shell with aluminum foil and fill with pie weights or beans. Bake for 10 to 12 minutes, until light golden brown. Remove from the oven and place on a rack to cool slightly.

Decrease the oven to 325 degrees F. Fill the bottom of the pastry shell with the nuts, spreading evenly. Place the eggs in a bowl. In a small saucepan, combine the sugar, syrup, butter, and vanilla over medium-high heat. When the mixture begins to bubble around the edges, remove from the heat. Slowly add about one-third of the sugar mixture to the eggs, whisking constantly. Pour the egg mixture back into the sugar mixture and blend well. Pour through a fine-meshed sieve over the nuts. Place in the oven and bake for 15 to 20 minutes, until golden brown. Remove from the oven and allow to cool on a rack. Serve warm, garnished with ice cream and caramel sauce.

ROYS TIP: Macadamia nuts tend to shard when they are chopped. To avoid this, cut whole nuts in quarters or halves, one by one.

Macadamia nuts are another one of Hawaiis premier crops, crunchy and buttery rich. They are grown mostly on the island of Hawaii, where the beautiful evergreen trees cover thousands of acres. This tart, served warm with ice cream and caramel sauce, is a fine way to show off the delicate flavor of the macadamia.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.