Grease a pastry tin with butter, for ease choose a tin with a removable base.
Use a food processor to pulse the flour, butter and icing sugar.
Pulse until the mixture resembles breadcrumbs.
With the food processor running add the water slowly 10mls at a time until the mix just balls together. Stop immediately.
Remove pastry and divide it in half.
Wrap the pastry in glad wrap in two flat rectangular package.
Refrigerate one pastry for 20mins and freeze the other for your next tart.
Roll the pastry out between two pieces of plastic.
Place pastry into the prepared tins being careful not to stretch the pastry or it may shrink.
Prick the base of the pastry with a fork.
Place baking paper over the pastry and add baking beans.
Bake blind for 20 mins.
Remove baking beans and bake for a further 5 minutes or until the base is fully cooked. If pastry is already golden prior to this step reduce the oven temp to 150 degrees to prevent further colouring of the shell.
Place the sugar and water in a heavy based saucepan.
Heat on low until the sugar has dissolved, stir gently.
When the sugar has completely dissolved raise the heat and stop stirring.
Watch the sugar carefully until it turns golden in colour.
Add the cream and stir for 5 minutes.
Add the butter and continue to cook and stir until the caramel mixture starts to thicken.
Stir the macadamia nuts through the caramel.
Fill the cooked pastry case with the mixture.
Place the tart/s into the oven to cook for 8-10 minutes.
The tarts will be bubbling and golden
Remove the tart from the oven and allow it to cool before removing it from the tin.