Macadamia Nut Tart

Ingredients

• Serves 8
• Pastry
• 1 ¼ (175 g) cups all-purpose flour (T55)
• 1 tablespoon sugar
• Pinch of salt
• 7 tablespoons (100 g) cold unsalted butter
• 1 large egg yolk
• 3 to 4 tablespoons cold cream or milk
• Nut Filling
• 1 ¼ cups (200 g) macadamia nuts
• 3 tablespoons unsalted butter
• 2 whole eggs
• 1 large egg yolk
• ¾ cup(225 g) light corn syrup
• ¾ cup (165 g) firmly packed light brown sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• ¾ cup (120 g) finely chopped chocolate (70% cacao)
• Whipped Chantilly cream

Instructions

1. With a food processor: Combine the flour, sugar and salt in the bowl of a food processor. Process for 10 seconds to combine. Add the butter and pulse or mix until the mixture resembles crumbs. Add the cold milk and process for a few more seconds, until the dough comes together into a ball. If the dough feels too dry, add more milk, but only a teaspoon at a time until the dough comes together.
2. By hand: Combine, flour and salt in a medium bowl. Make a well in the center, add the diced butter and milk and blend into the flour using a pastry corn or your fingertips, until you are able to gather the dough into a ball. If the dough feels too dry, add a little milk, but only a teaspoon at a time until the dough comes together.
3. Turn the dough out onto a floured work surface and lightly knead a few times. If the dough feels sticky, lightly dust with flour.
4. Roll the dough into a 12-inch (30 cm) round about 1/8 inch (3mm) thick. Transfer to tart pan and use light pressure to fit it into the bottom and edges. Cut the pastry so it is flush with the rim of the pan. Lightly prick the bottom of the tart. Refrigerate for at least 30 minutes or wrap in plastic film and chill for up to 24 hours or freeze for up to 3 months.)
5. Heat the oven to 350°F (180°C).
6. Line the bottom of the unbaked pastry with parchment paper (crumple the paper first to help it fit better) and add pie weights (or dried beans or even coins). Bake on the bottom rack of the oven for 15 minutes then remove the parchment and weights and bake another 15 to 20 minutes or until evenly brown. Let the tart shell cool on a rack.
7. To make the filling: If you are using raw nuts, spread them on a baking sheet and toast in the oven until golden brown. (If using dry, roasted nuts, omit this step.) When the nuts are cool, chop roughly.
8. Meanwhile, put the butter in small saucepan over medium heat and cook until golden brown with a nutty aroma. Pour into the bowl of an electric mixer and cool. Add the eggs and egg yolk, corn syrup, brown sugar, vanilla and salt. (if you are using dry roasted nuts that are also salted, you can omit the salt). Whisk the ingredients until blended.
9. Preheat the oven to 325° F (165 °C). Spread the chocolate, then the nuts in the bottom of the tart shell and pour the filling over them. Place the tart in the oven and bake for 35 to 40 minutes or until the center is set. Cool completely on a wire rack. The tart can be made one day in advance and kept in the refrigerator. Bring to room temperature before serving. Even better with a dollop of whipped Chantilly cream.