White Chocolate And Macadamia Tart - cooking recipe

Ingredients

1 1/4 cups flour
10 tbsp (1 1/4 sticks) cold butter, chopped
1/3 cup powdered sugar
1/2 cup macadamia nuts
6 None egg yolks
2 None eggs
12 oz white chocolate, chopped
1/4 cup granulated sugar
1/3 cup heavy cream
1 tsp vanilla extract
None None Whipped cream, to serve

Preparation

Lightly grease a 9-inch tart pan with removable bottom. Place flour, butter, powdered sugar and 1/2 of the nuts in a food processor. Process until combined. Add 2 of the egg yolks and 1 tsp ice-cold water. Process until ingredients just come together.
Turn out onto a lightly floured surface. Knead gently. Form into a disc and wrap in plastic wrap. Refrigerate for 30 mins.
Roll out between 2 sheets of parchment paper to an 11-inch circle. Press into prepared pan, trimming edges. Refrigerate for 10 mins.
Preheat the oven to 325\u00b0F. Cover pastry with parchment paper and fill with dried beans or pie weights. Bake for 15 mins. Remove paper and beans. Bake for a further 10 mins.
Melt 9 oz of the chocolate in a small saucepan on low heat. Beat granulated sugar, eggs and remaining 4 egg yolks in a medium bowl with an electric beater until thick and creamy. Stir in cream, vanilla and melted chocolate.
Sprinkle tart crust with remaining macadamia nuts. Pour chocolate mixture into crust.
Bake for about 35-40 mins, or until filling is set. Cool to room temperature.
Melt remaining 3 oz chocolate in a heatproof bowl set over a saucepan of simmering water. Drizzle over tart. Serve with whipped cream.