Name: Chocolate nut tart
Yield: 6 servings
Cuisine: Bake
Ingredients: 600.00 g flour all-purpose; 90.00 ml sugar; 500.00 g butter unsalted, cold, cubed; 200.00 g macadamia nuts ground; 4.00 eggs large, yolk only; 125.00 ml water iced; 250.00 ml sugar; 200.00 g mixed nuts; 200.00 g dark chocolate melted; 250.00 ml cream

Recipe Disclaimer

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Ingredients (10)

600.00 g	flour — all-purpose
90.00 ml	sugar
500.00 g	butter — unsalted, cold, cubed
200.00 g	macadamia nuts — ground
4.00	eggs — large, yolk only
125.00 ml	water — iced

BRITTLE

250.00 ml	sugar
200.00 g	mixed nuts

FILLING

200.00 g	dark chocolate — melted
250.00 ml	cream

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Method:

Place flour and sugar in food processor and pulse to combine. Add butter and pulse until mixture resembles coarse breadcrumbs. Add nuts.
Lightly beat egg yolks and stir in iced water. Add to food processor while machine’s running. Process until dough holds together. Wrap in plastic wrap and refrigerate for at least 1 hour.
BRITTLE: Place sugar in a saucepan and gently melt over low heat. Remove from heat and stir in nuts.
Pour onto a baking sheet and leave to harden to a brittle. Crack brittle into smaller pieces with a mallet.
Roll pastry dough out to a round, 23 cm in diameter and 2 cm thick, or cut into a sun shape. Refrigerate until firm.
Heat oven to 200 ºC. Bake pastry for 20 minutes, or until golden brown. Cool.
FILLING: Mix chocolate and cream and spread over pastry.
Decorate by sprinkling with nut brittle.