Preparation Steps

• In a food processor, pulse macadamia nuts, brown sugar, and granulated sugar until finely crushed. Add flour and salt and pulse to combine. Add cold butter, one tablespoon at a time, pulsing until the mixture forms a sticky dough.
• Press the dough evenly into the bottom of a 9-inch tart pan with a removable bottom or a springform pan. Bake in a preheated oven at 375°F (190°C) for 15-18 minutes, or until lightly golden brown. Remove from the oven and let cool on a wire rack for 10 minutes. Carefully remove the tart from the pan and allow it to cool completely.
• Once the crust is completely cool, spread the lemon curd evenly into the tart shell.
• For the optional whipped cream topping: In a clean bowl, beat the heavy cream with vanilla sugar (or granulated sugar) on high speed for 2-3 minutes, or until soft peaks form. Spoon or pipe the whipped cream over the lemon curd filling.
• Slice and serve immediately. Enjoy!