Preheat the oven to 180 C (350 F) and butter 10 small tart tins (I used an assortment of sizes, you could also use a large 12-hole muffin tin.
FOR THE BASE
In a medium bowl, combine the dry ingredients. Add the mended butter and stir until incorporated.
Divide the mixture evenly between the tart tins and press evenly into the base and sides.
Place the tart tins on a baking tray and bake for 8 minutes, until small bubbles appear on the surface. Allow to cool.
FOR THE MUD FILLING
In a large bowl, combine the cup of Macabella, eggs and sea salt. Stir in the flour until combined.
Place a spoonful of extra Macabella spread into the base of each tart shell, then fill to the top with the mud filling.
Sprinkle the pies with the chopped macadamias and bake for 12 - 15 minutes, until the centres look just set.
OPTIONAL TOPPING
Once the pies are completely cool, whip the cream and Macabella spread together to almost stiff peaks using a stand mixer fitted with whisk attachment. Pipe a few dots of cream onto each pie.
Makes 10 chocolate macadamia mud pies.
Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2016/07/06/chocolate-macadamia-mud-pies/