1. For the pastry, place the flour and butter in a food processor and process to a sand-like consistency. Add the egg yolk and 40 millilitres of water and process again quickly. Tip the mix out, quickly bring together and form into a disc between two pieces of baking paper. Rest in the fridge for 30 minutes.

2. Preheat the oven to 180 degrees fan-forced or 200 degrees conventional.

3. Once rested, roll out the pastry evenly and line a 28-centimetre loose-bottomed tart pan - it is important that there are no gaps or breaks in the pastry or the filling will leak. Chill for 10 minutes.

4. Line the inside of the tart shell with baking paper or foil and fill with baking weights, rice or dried beans, then blind bake for about 20 minutes, remove the weights and baking paper (or foil) and bake for another five minutes - the pastry shell needs to pick up a golden colour, but don't cook for too long or the crust will burn once baked again.

5. For the filling, warm the honey, treacle, butter, cream and rum together and cool a little.

6. Toss the walnuts and macadamia nuts through both sugars and the ground cloves.

7. Lightly whisk the egg yolks then whisk them into the cooled honey mix. Pour this over the nuts and sugar, combine well, pour into the pastry case and bake for 30 minutes or until well caramelised.

8. Remove from the oven and allow to cool for 30 minutes - the filling will be very hot straight from the oven. Use a sharp knife to cut into wedges and serve with cream.