I was given a bag of macadamia nuts for Christmas and they’ve been staring at me every time I open the baking cupboard since. The obvious use for them would be with white chocolate, in a cookie, but that seemed so… predictable. This whole wheat crusted caramel tart goes really well with vanilla ice cream. The maple syrup caramel filling is a great compliment to the macadamias. I used a combination of shortening and butter, but an all-butter crust would also be nice to try.