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Ingredientes
- 1/2 x recipe Pate Sucree (see below)
- 2 lrg Large eggs
- 1 c. sugar
- 1/2 Tbsp. bourbon
- 1/2 c. all-purpose flour
- 1/4 tsp salt
- 3/4 c. melted unsalted butter room temperature
- 6 ounce semisweet chocolate minced
- 2 1/2 c. unsalted whole macadamia nuts
- 2 1/2 c. all-purpose flour
- 3 Tbsp. sugar
- 2 stk cool unsalted butter cut up
- 2 lrg egg yolks
- 4 Tbsp. ice water
Direcciones
- Pate Sucree: Place the flour and sugar in the food processor; pulse to combine. Add in butter; pulse till mix resembles coarse meal, 10 to 20 seconds. Lightly beat egg yolks; add in ice water. Add in to food processor while machine is running; process till the dough holds together. Divide dough into two batches; turn out onto two separate pcs of plastic wrap. Flatten each into a circle, and wrap in plastic wrap; chill for at least 1 hour. (Makes two 11-inch shells)
- Tart: 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 proportionately along edge. Use trimmings to patch any thin spots in shell. Chill 30 min.
- Meanwhile, in a large bowl, whisk Large eggs, sugar, and bourbon till 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.
- Bake for 10 min. Reduce heat to 350 degrees, and continue baking till crust and nuts are golden brown, about 35 min. If tart gets too brown, place aluminum foil over top for remainder of cooking time. Cold on wire rack.
- This recipe yields one 11-inch tart.
