Chocolate-Macadamia Nut Tart
- Comments()
- Yield Makes one 11-inch tart
Ingredients
- 1/2 cup all-purpose flour, plus more for dusting
- 1/2 recipe Pate Sucree
- 2 large eggs
- 1 cup sugar
- 1/2 tablespoon bourbon
- 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)
Directions
-
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 edges. 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, salt, and butter; stir in chocolate. Pour mixture into chilled tart shell. Cover top with nuts, pressing them halfway down into the filling.
-
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 Note
Tart can be stored in an airtight container at room temperature up to 2 days.
This recipe is over-the-top delicious and has been a favorite of my family for years. For a sweeter treat, try it with Kahlua or Irish Cream instead of the bourbon. Always delicious as well as a deceptively impressive-looking dessert on the buffet!
I've been making, and devouring this recipe for years. The photo isn't quite accurate. The chopped chocolate sinks to the bottom, making for a black-bottom cupcake effect. Everyone loves this, and enjoys it because macadamia nuts are such a treat!
So good!