This delightful chocolate-nut tart is a standout among a sea of pumpkin, pecan, and apple recipes. The ingredients are simple: buttery, rich macadamia nuts floating amid a dark chocolate-bourbon filling, all atop a crisp pate sucree tart shell.

Martha Stewart Living, February 2006


Read the full recipe after the video.

Recipe Summary

Makes one 11-inch tart


Pate Sucree


Instructions Checklist
  • Pate Sucree:

    In the bowl of a food processor, combine flour and sugar. Add butter, and process until mixture resembles coarse meal, 10 to 20 seconds. In a small bowl, lightly beat egg yolks; add ice water. With machine running, add the egg mixture in a slow, steady stream through the feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Refrigerate at least 1 hour. Dough may be frozen up to 1 month. To thaw, transfer disks to refrigerator overnight, or let stand at room temperature 1 hour.

  • Tart:

    Preheat oven to 400 degrees. On a lightly floured surface, roll out one disk of pate sucree to a 14-inch round, about 1/8 inch thick (reserve remaining disk for another use). Fit into an 11-inch round tart pan with removable bottom; trim dough flush with rim. Use trimmings to patch any thin spots in shell. Refrigerate 30 minutes or up to overnight.

  • Meanwhile, in a large bowl, whisk together eggs, sugar, and bourbon until combined. Whisk in flour and salt, then whisk in butter. Stir in chocolate until combined. Pour mixture into chilled tart shell. Cover top with nuts, pressing them halfway down into the filling.

  • Bake 10 minutes. Reduce oven temperature to 350 degrees and continue baking until crust and filling are golden, about 35 minutes more. If tart is browning too quickly, tent with aluminum foil. Transfer pan to a wire rack and let cool completely. Tart can be stored in an airtight container at room temperature up to 2 days.


Reviews (4)

15 Ratings
  • 5 star values: 3
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
I've made this a number of times and it is delicious. And while it tastes wonderful, the presentation is lacking. I take some semi sweet chocolate, melt it and drizzle it over the top. It dresses it up and actually makes it look like it came from a professional bakery.
Rating: Unrated
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!
Rating: 5 stars
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!
Rating: Unrated
So good!