This will be the next tart for me to try. I'm sure I have macadamias in the cupboard.

Ditto to all the above

As you can see I used strawberries for the smaller versions!

In March copy of Womens Weekly this tart is on page 195.  I made it last Friday for a dinner party and everyone loved it.  I made the pasty and crème patissiere in tmx using ingredients listed in recipe.
For pastry place flour, icing sugar and butter in bowl - 10 secs speed 6. Add egg yolk and water (I only needed 1/2 tblsp of water) and interval speed for 10-20 secs (keep checking).
Crème Patissiere - Caster sugar - 20 secs, spd 9, then add all other ingredients except the butter. Cook 90 degrees, speed 4, 7 minutes (check consistency and if needs to be a little thicker cook further, as needed).  Then add the butter - I used the butterfly for this and whisk 10 secs spd 3.
Glaze - as per recipe.
I forgot to take a photo, but I have just made another batch of pastry and crème patissiere and I am going to try making it in smaller tart cases.  My tart did look like the photo in the magazine!

Bumping this.  Do yourselves a favour and try this.  I had plums to use up and followed recipe.  Only change I made was using Orange Marmalade jam on topping instead of apricot.  Very easy and delicious.  I will post pic soon.

And me too. Thats a big expense.

Im still in if that Kerry is me Chookie

I made Alyces for Xmas presents and it was well received.  Very easy, but beware it is very hot. Definitely reduce the chilli if you would like it to be milder.