Chocolate Macadamia Nut Tart

By Howie

Ingredients

• Crust:
• 2 cups all purpose flour
• 1/4 cup cocoa powder, unsweetened
• 3/4 cup (11/2 sticks) unsalted butter, cut into pieces, room temperature
• 1/2 cup sugar
• 2 extra-large egg yolks
• 1 tb whipping cream
• 1 tsp vanilla extract
• 1/2 tsp salt
• Filling:
• 11/2 cups raw macadamia nuts, unsalted
• 6 oz bittersweet or semi-sweet chocolate, chopped
• 2/3 cup dark corn syrup
• 2/3 cup sugar
• 2 extra-large eggs
• 1 extra large egg white
• 2 tb (1/4 stick) unsalted butter, melted
• 1 tsp dark rum
• Whipped cream

Details

Servings 8

Preparation

Step 1

1) The crust:

Mix the flour and cocoa in a large bowl. Make a well in the center. Add all of the remaining ingredients to the well and slowly mix them together. Incorporate the flour and cocoa into the well and continue blending until a soft dough forms. Gather the dough into a ball; flatten into a disk. Wrap in plastic and refrigerate at least two hours or overnight.

Preheat the oven to 425°F. Roll dough out between sheets of waxed paper into a ¼ inch-thick round. Peel off the top sheet. Invert the dough and transfer it to an 11-inch diameter tart pan with a removable bottom. Peel off the other sheet of waxed paper. Fit dough into pan; trim edges (reserve remaining dough for other use). Freeze for 15 minutes. Line the dough with foil. Fill with dried beans or pie weights. Continue baking until the crust is set, about 5 minutes more. Transfer the crust to a rack and cool. Using some of the remaining dough, carefully patch any cracks in the crust.

2) The filling:

Preheat oven to 350°F. Spread the nuts out on a baking sheet. Bake until golden brown, about 15 minutes. Cool. Coarsely chop the nuts. Maintain the oven temperature.

Place the chocolate in a small metal bowl. Set the bowl over a saucepan of simmering water (or place the chocolate in the top of a double boiler set over simmering water) and stir until chocolate melts. Remove the bowl and cool slightly. Whisk corn syrup, sugar, eggs and egg white in a large bowl to blend. Mix in the cooled chocolate, butter and rum. Mix in the toasted nuts. Pour the filling into the prepared tart shell. Bake until the filling is set and center no longer moves when pan is shaken, about 35 minutes. Transfer tart to a rack and cool. Remove the pan sides from the tart. (Can be prepared one day ahead. Cover and refrigerate). Transfer the tart to a platter. Cut into wedges. Serve cold, or at room temperature with whipped cream.