Macadamia
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DESS1569.ASP

COOKING:
CHOCOLATE MACADAMIA-NUT TART

For the longest time, the macadamia lived in the shadow of the pecan. Although it may appear simple and slightly rotund, the macadamia's strong personality asserts itself.

Born on a small Australian evergreen tree named after the Scottish-born chemist John Mc Adam, the macadamia found its way from Tasmania to Honolulu, Hawaii in the 1890s. For many years, it was admired as an ornamental shrub, until researchers in Hawaii discovered the nut's nutritive value and culinary potential. Hawaii and California remain the largest producers of the macadamia. The nuts are often roasted in coconut oil during processing.

Although the nuts are great as a topping or when eaten plain, their rich, creamy texture is a delicious counterpart to dark chocolate.

Chocolate Macadamia-Nut Tart
Makes One 11-Inch Tart

1/2 recipe pâte sucrée (recipe follows)
2 large eggs
1 cup sugar
1/2 tablespoon bourbon
1/2 cup all-purpose flour
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)

1. Heat oven to 400°. On a lightly floured surface, roll pâte sucrée 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.

Pâte Sucrée
Makes Two 11-Inch Shells

2 1/2 cups all-purpose flour
3 tablespoons sugar
2 sticks cold unsalted butter, cut up
2 large egg yolks
4 tablespoons ice water

1. Place the flour and sugar in the food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal, 10 to 20 seconds.

2. Lightly beat egg yolks; add ice water. Add to food processor while machine is running; process until the dough holds together.

3. Divide dough into two batches; turn out onto two separate pieces of plastic wrap. Flatten each into a circle, and wrap in plastic wrap; refrigerate for at least 1 hour.

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