Ingredients
1 cup macadamia nuts, chopped
1/2 cup unsalted butter, softened
1/4 cup white sugar
1 egg, beaten
1 ⅛ cups cake flour
7 tbsp cocoa powder, unsweetened
1/2 cup heavy cream
1/2 cup white sugar
2 tbsp unsalted butter
3 oz chocolate bar, semisweet
3/4 tsp coffee liqueur
1/2 cup heavy cream
Preparation
Preheat oven to 325 degrees.
In a large mixing bowl, cream together softened butter and sugar until pale, about 3 minutes. Beat in the egg.
In a separate bowl, mix flour and cocoa powder. Using a wooden spoon, stir the dry ingredients into the creamed mixture.
Gather the dough into a ball and flatten into a disk. Wrap in waxed paper and refrigerate for at least 2 hours.
On a lightly floured surface, roll out the chilled dough into a 10-inch round and about 1/4 inch thickness.
Transfer dough to an 8-inch tart pan, pressing dough evenly into pan. Prick all over with a fork and freeze for 10 minutes.
Bake tart shell in preheated oven for 12 minutes before transferring to a rack to cool.
In a small saucepan over low heat, bring heavy cream to a simmer.
In a heavy medium saucepan over high heat, gradually add sugar in small amounts, stirring constantly until it melts and turns golden brown.
Remove from heat and slowly stir in hot cream. Stir in 2 tablespoons butter and allow the mixture to cool.
In a medium bowl, combine semisweet chocolate and liqueur.
In a small saucepan over high heat, bring heavy cream to a boil. Pour it over the chocolate mixture, stirring with a wooden spoon until chocolate is fully melted.
Pour cooled caramel into the cooled tart shell and spread evenly with a metal spatula. Sprinkle chopped nuts over the caramel.
Pour chocolate cream on top and spread evenly. Decorate with more chopped or whole nuts if desired.
Refrigerate the tart for 1 hour or until firm before serving.
