Macadamia nut tartlets

Melted butter for greasing
1/2 cup firmly packed brown sugar
1/2 tsp cornflour
2 tbsp golden syrup
25g butter, melted
1 egg
2 tbsp thickened cream
1 tbsp cointreau
1 cup unsalted macadmai nuts, chopped

Pastry:
125 g butter
125 g caster sugar
1 egg
1 egg yolk
1 tsp vanilla essence
175g plain flour
75 g SR flour

1. Preheat oven to 200C. Grease six 10cm round loose bottomed flan tins with butter.
2. To make pastry, cream butter and sugar in an electric mixer. Add egg and beat, add yolk and vanilla and beat. Add flours and beat. Turn out dough on to a lightly floured surface and knead. Wrap in plastic and refrigerate for 30 mins.
3. Divide pastry into 6 rounds. Roll out 1 at a time between baking paper to fit into prepared pans. Prick base with a fork. Refrigerate for 30 mins.
4. Put tins on a baking tray, line each with baking paper and fill with baking beans. Bake for 10 mins, remove beans and bake again for 5 mins.
5. Reduce oven to 170C. Combine sugar and cornflour in a bowl. Whisk in syrup, butter, egg, cream and cointreau. Divide nuts between cases and pour over mixture.
6. Bake for 25 mins. Dust with icing sugar and serve with cream.