Chocolate-Macadamia Nut Tart
Ingredients
Makes one 11-inch tart
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
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 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.
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.
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Pate Sucree
Ingredients
Makes one 8-inch tart
1 1/4 cups all-purpose flour
1 1/2 teaspoons sugar
1/2 cup (1 stick) unsalted butter, cut into small pieces
2 tablespoons ice water
1 large egg yolk, lightly beaten
Directions
1) In the bowl of a food processor, combine flour and sugar. Add butter, and process until mixture resembles a coarse meal, approximately 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl; using a pastry blender or two table knives, cut in butter until mixture resembles coarse meal.)
2) With the machine running, gradually add water and egg yolk through the feed tube. Process just until dough holds together without being wet or sticky; do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water.
3) Turn dough out onto a large piece of plastic wrap. Grasping the ends of the plastic wrap with your hands, press dough into a flat circle with your fists. This makes rolling easier than if the pastry is chilled as a ball. Wrap dough in plastic and chill for at least an hour.
