This recipe appeared in our Winter (2012) issue of Nourish Magazine but unfortunately the flour measurement for the pastry read 1/3 cup, it should have been 1 & 1/3 cups flour. We apologise for this and wanted to make sure you go tthe right recipe/measurements as this is a delicious tart!
1&1/3 cup flour
¾ cup sugar
150g butter at room temp
½ cup cocoa
Place the flour, sugar and cocoa in a kitchen whizz and mix. Add the chopped butter and eggs and mix until it forms a ball. Tip out on to a floured surface, lightly knead and then wrap in cling film and rest in the fridge for an hour.
Press half the pastry into a greased loose bottom tart case and chill again in the fridge while you make the filling. The other half can be frozen for another time.
250g dark chocolate
1 teaspoon vanilla paste
1 cup lightly toasted macadamia nuts
Melt the chocolate gently in a pot along with the milk and cream. In a bowl whisk the eggs before stirring in the melted chocolate mix with the vanilla paste and whisk thoroughly. Scatter the macadamia nuts over the tart case and then pour chocolate mix over.
Bake in pre heated 180C oven for 5 minutes then turn the temperature down to 150C and continue to cook for another 15 minutes. Turn the oven off and leave the tart in there for 30 minutes or so. When completely cool remove from the tin.