Chocolate Macadamia-Nut Tart

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Chocolate Macadamia-Nut Tart

Chocolate Macadamia-Nut Tart


  • 2 1/2 cups unsalted whole macadamia nuts 10 1/2 ounces
  • 6 ounces semisweet chocolate chopped
  • 3/4 cup 1 1/2 sticks unsalted butter, melted and cooled to room temperature
  • 1/4 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1/2 tablespoon bourbon
  • 1 cup sugar
  • 2 large eggs
  • 1/2 recipe basic pie crust


  • 1. Heat oven to 400°. On a lightly floured surface, roll pâte sucree into a 14-inch circle. Fit pastry into an 11-inch tart pan; trim dough evenly along edge. 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 and salt. Whisk in butter. Stir in chocolate. Pour into chilled tart shell. Cover top with nuts, pressing them halfway down into the filling.

    2. Bake for 10 minutes. Reduce heat to 350°, 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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