Method

• 1.
  To make the tart case, preheat oven to 190°C/170°C fan-forced. Place macadamias on a baking tray and roast for 6-7 minutes, until golden. Set aside to cool. Whiz nuts in a food processor until very finely chopped. Add flour and sugar and whiz until combined. Add butter and whiz until a sandy texture. Add egg and pulse until dough forms a ball.
• 2.
  Roll out pastry between two sheets of baking paper into a 30cm circle. Rest for 30 minutes in the freezer. Use pastry to line a 20cm loose-based fluted tart pan, letting excess overhang. Chill for 20 minutes.
• 3.
  Line pastry with baking paper and fill with pastry weights. Bake for 30 minutes, then remove weights and paper. Cut away and discard excess overhanging pastry. Brush hot shell with extra beaten egg to seal and bake for another 5 minutes. Set aside to cool.
• 4.
  For the filling, whiz mango flesh in a clean food processor until a smooth puree. Combine remaining ingredients in a large heatproof bowl and place over a saucepan of simmering water (don’t let base of bowl touch the water). Whisk until mixture is 50°C on a kitchen thermometer. Strain through a fine sieve into a large jug. Discard solids. Add mango puree and stir until thoroughly combined.
• 5.
  Reduce oven to 145°C/125°C fan-forced. Place tart shell in pan on oven rack and pour in the filling. Bake for 1 hour, or until filling is set (it should still have a very slight wobble). Set aside to cool to room temperature. Chill until ready to decorate.
• 6.
  When close to serving, peel mangoes with a vegetable peeler, then cut off cheeks. Thinly slice cheeks lengthways. Arrange mango slices in a circle formation, starting from the edge and working your way inwards.