Australian Lemon Myrtle and Macadamia Tart with Raspberry Coulis

To make the crust, combine 1 1/2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/2 cup cold unsalted butter (cubed) in a food processor. Pulse until the mixture resembles coarse crumbs. Add 2-3 tablespoons of ice water, one tablespoon at a time, pulsing until the dough just comes together. Form into a disc, wrap in plastic, and chill for 30 minutes.

Roll out the chilled dough on a lightly floured surface to a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides, trimming any excess. Prick the bottom with a fork and chill for another 15 minutes.

For the filling, whisk together 3 large eggs, 1/2 cup heavy cream, 1/2 cup granulated sugar, and 1 teaspoon lemon myrtle powder in a medium bowl until well combined. Stir in 1/2 cup finely chopped macadamia nuts.

Pour the filling into the chilled tart crust. Bake at 375°F/190°C for 35-40 minutes, or until the crust is golden brown and the filling is set with a slight wobble in the center. Let cool completely on a wire rack.

While the tart cools, prepare the raspberry coulis. Combine 1 cup fresh raspberries and 2 tablespoons granulated sugar in a small saucepan over medium heat. Cook for 5-7 minutes, stirring occasionally, until the raspberries break down and the sugar dissolves. Press the mixture through a fine-mesh sieve to remove seeds, then chill.

Once the tart is completely cool, carefully remove it from the tart pan. Serve slices of the tart with a generous drizzle of the chilled raspberry coulis.