For the pastry, place the flour and butter in a food processor and process to a sand-like consistency. Add the egg yolk and 40ml 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.
Preheat the oven to 180°C fan-forced or 200°C conventional.
Once rested, roll the pastry out evenly and line a 28 cm loose-bottomed tart tin – it is important that there are no gaps or breaks in the pastry or the filling will leak. Chill for 10 minutes.
Line the inside of the tart tin with baking paper or foil and fill with baking weights, rice or dried beans and then blind bake for about 25 minutes, removing the weights for the last 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.
For the filling, warm the honey, treacle, butter, cream and rum together and set aside to cool a little. Toss the walnuts and macadamia nuts through both sugars and the ground clove. Lightly whisk the egg yolks then whisk them into the cooled honey mix. Pour this over the nuts and sugar and combine well.
Place the tart tin on a lined baking tray to catch any drips and pour the filling into the pastry case. Bake for 30 minutes or until well caramelised.
Carefully remove the tart from the oven and cool for 30 minutes – the filling will be very hot straight from the oven. Once cooled, use a sharp knife to cut into wedges and serve with cream.