to make the pastry, place flour, sugar, and baking powder in a food processer, process until combined. add butter, process until mixture resembles fine breadcrumbs; gradually add water, process until mixture comes together. wrap in plastic wrap, refrigerate for 30 minutes.
preheat oven to 170°c/ 150°c fan forced. lightly grease a 24cm spring form cake pan. roll pastry between two sheets of baking paper to 3mm thick. line prepared pan with pastry; trim edges and prick the base.
to make the filling, place sugar, golden syrup, vanilla, and butter in a medium saucepan; stir over medium heat, for 5 minutes or until sugar has dissolved, stirring constantly. remove pan from heat, set aside until mixture has cooled, whisk in eggs.
combine macadamias and PLAISTOWE Premium Dark Chocolate; scatter two thirds over base, pour in caramel mixture; scatter remaining chocolate mixture. bake for 1½ hours or until filling is firm (cover with aluminium foil if pastry browns too quickly). serve warm with whipped cream, desired.
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