≡   Categories
Chocolate Macadamia Nut Tart

12 cup all-purpose flour
pate, sucree
2 large eggs
1 cup sugar
12 tablespoon Bourbon
14 teaspoon salt
34 cup unsalted butter, melted and cooled
6 ounces semisweet chocolate, chopped
2 12 cups unsalted whole macadamia nuts


Heat oven to 400F 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. Wisk in flour, salt and butter; stir in chocolate. Pour mixture into chilled tart shell. Cover top with nuts, pressing them halfway down into filling. Bake for 10 minutes. Reduce heat to 350F 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.

Source: www.food.com