Chocolate Macadamia Nut Tart
- CHOCOLATE PASTRY SHELL:
- 1 1/2 cups unsalted macadamia nuts
- 6 ounces bittersweet chocolate coarsely chopped
- 2 teaspoons unsalted butter
- 2 whole eggs
- 1 egg white
- 2/3 cup sugar
- 2/3 cup dark corn syrup
- 1 teaspoon rum
- Unsweetened whipped cream for garnish
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa
- 1 1/2 sticks unsalted butter cut into pieces, and softened to room temperature
- 1/3 cup sugar
- 2 egg yolks
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Chocolate Pastry Shell: On a work surface, mix the flour and cocoa until well blended; form into a mound. Make a well in the center and add the remaining ingredients. Using your hands, slowly blend the ingredients in the well until partially mixed, then incorporate the flour and cocoa until completely combined and a soft dough forms. Pat the dough into a disk, wrap well and refrigerate for at least 2 hours or overnight. (This is a cookie-like crust. The dough softens quickly once out of the refrigerator and is a bit difficult to transfer to the tart pan, but scraps can be used to repair any cracks.)
Between 2 sheets of waxed paper, roll out dough into a 13-inch round. Refrigerate for 10 minutes. Remove the waxed paper and transfer the dough to an 11-inch tart pan with removable bottom. Fit the dough evenly into the pan and trim any overhanging pastry. Refrigerate for at least 10 minutes more. Preheat oven to 425 degrees.
Line the chilled shell with aluminum foil and weigh down with pie weights or dried beans. Bake for 10 minutes. Then remove the weights and foil and bake for 5 minutes longer until set but slightly soft.
Preheat oven to 350 degrees.
Place macadamia nuts in a medium skillet and toast over low heat, stirring often until golden brown all over, about 8 minutes. Do not burn. Set aside to cool completely.
In a double boiler, combine the chocolate and butter and melt, stirring over moderate heat. Set aside to cool slightly.
In a large bowl, whisk the whole eggs, egg white, sugar and corn syrup until combined. Stir in the rum, the cooled chocolate mixture and the nuts until blended. Pour the filling into the partially baked chocolate pastry shell and bake for about 45 minutes, until the center is set and does not wiggle. Set aside to cool on a rack.
Serve at room temperature or chilled, garnish with whipped cream.
This recipe yields 8 to 10 servings.