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Chocolate and Whole-Macadamia-Nut Tart

Whole unsalted macadamia nuts crowd the top of this tart that is layered with a dark chocolate filling.

  • Yield: Makes one 11-inch tart

Source: Martha Stewart Living, November 1997


  • 1/2 recipe Pate Sucree for Chocolate Macadamia Nut Tart
  • 2 large eggs
  • 1 cup sugar
  • 1/2 tablespoon bourbon
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled to room temperature
  • 6 ounces semisweet chocolate, chopped
  • 2 1/2 cups unsalted whole macadamia nuts (10 1/2 ounces)


  1. Heat oven to 400 degrees. On a lightly floured surface, roll Pate Sucree into a 14-inch circle. Fit pastry into an 11-inch tart pan; trim dough evenly along edge. Use trimmings to patch any thin spots in shell. Refrigerate 30 minutes. Meanwhile, in a large bowl, whisk eggs, sugar, and bourbon until combined. Whisk in flour and salt. Whisk in butter. Stir in chocolate. Pour into chilled tart shell. Cover top with nuts, pressing them halfway down into filling.

  2. Bake for 10 minutes. Reduce heat to 350 degrees, and continue baking until crust and nuts are golden, about 35 minutes. If tart gets too brown, place aluminum foil over top for remainder of cooking time. Cool on wire rack.

Cook's Notes

This tart is best baked several hours in advance and left at room temperature until served.


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