INGREDIENTS: (Makes 2 x 9" tarts)

Pastry Shells:
   160gms/5.5ozs butter or margarine
   100gms/3.5ozs self raising flour
   100gms/3.5ozs plain flour
   50gms/2ozs custard powder
   4 tbsps sugar
   4 tbsps milk or iced water

Filling (First layer):
   400gm/14oz can sweetened condensed milk
   250gms/8oz Kraft Philadelphia cream cheese
   Juice of 1 large lemon (1/2 cup)
   Pulp of 2 passionfruit (2 - 3 tbsps)

Filling (Second layer):
   450gms/16oz can crushed pineapple - drained, reserve juice
   Juice of 2 oranges
   Juice of 2 medium lemons
   3/4 - 1 cup sugar
   2 rounded tbsps custard powder
   2 rounded tbsps cornflour/cornstarch

Filling (Third layer):
   2 cups milk
   2 rounded tbsps cornflour
   5 dsps icing sugar
   50gms/2ozs butter
   Few drops vanilla essence
   1 cup coarsely crushed macadamia nuts
   A few whole macadamia nuts for decoration

METHOD:

Pastry Shells:
Pre-heat oven to 180C/350F.

Sift together s.r. flour, plain flour and custard powder.

Rub butter into flour mixture until it resembles coarse breadcrumbs, add sugar and milk, mix to form a stiff dough.

Knead and roll out on floured surface and line 2 lightly-oiled tart/pie dishes.

Prick base of tart pastry with a fork in several places to prevent air pockets from forming and bake until tart shells are cooked (approx. 15mins). Remove from oven and allow to cool.


Filling (First layer):
Beat sweetened condensed milk and cream cheese in a mixer, gradually add lemon juice and fold in passionfruit pulp.

Divide and pour mixture evenly into the tart shells.


Filling (Second layer):
Add drained pineapple juice to the combined orange and lemon juices to make 400mls/13.5fl ozs.

Pour combined juices into saucepan, add sugar, stir and bring to the boil.

Mix custard powder and cornflour with remaining pineapple juice (or a little water) until smooth.

Add to boiling fruit juice mixture while stirring until mixture thickens, add crushed pineapple, mix well and continue to cook for about 2 mins.

Cool thoroughly, divide and pour evenly over first layer of tarts.


Filling (Third layer):
Boil milk and thicken with cornflour (mixed with a little milk until smooth). When thickened, set aside to cool thoroughly.

Beat icing sugar and butter together, add a few drops vanilla essence.

Gradually add the thickened milk mixture and beat until smooth.

Divide and spread smoothly over the second layer of tarts.

Top with 1/2 cup crushed macadamia nuts on each tart and decorate with a few whole macadamia nuts. Serve chilled.