Put flour, butter in flakes, salt, sugar, egg and 1 tablespoon cold water in a bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth short pastry. Wrap the dough in foil and chill for about 30 minutes
Wash, halve and stone the plums. Coarsely chop the nuts. Roll out 2/3 of the shortcrust pastry on a floured work surface in a rectangular shape (approx. 24 x 34 cm) and line a greased rectangular tart tin (20 x 30 cm) dusted with flour. Sprinkle the base with breadcrumbs and place the plums on the base with the cut surface facing down. Sprinkle the plums with honey
Roll out the rest of the shortcrust pastry into a rectangular shape (approx. 20 x 30 cm), cover the plums with it and press on. Sprinkle the macadamia nuts over it and press them down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 45 minutes, remove from oven and let cool on a cake rack
Chop the chocolate and melt over a warm water bath. Decorate the cooled cake with the chocolate in strips. Whipped cream tastes good with it
waiting time approx. 1 1/4 hours