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1
In a large bowl, using an electric mixer, cream the butter and sugar until pale, about 3 minutes.
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2
Beat in the egg.
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3
In a separate bowl, stir the flour and cocoa.
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4
Using a wooden spoon, stir the dry ingredients into the butter-sugar mixture and gather the dough into a ball.
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5
Flatten the dough into a disk, wrap in wax paper and refrigerate for at least 2 hours.
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6
Preheat the oven to 325.
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7
On a lightly floured surface, roll out the chilled dough into a 10-inch round, slightly less than 1/4 inch thick.
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8
Transfer the dough to an 8-inch tart pan, pressing the dough evenly into the pan.
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9
Prick all over with a fork and freeze for 10 minutes.
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10
Bake the tart shell for 12 minutes.
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11
Transfer to a rack to cool.
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12
In a small saucepan, bring the heavy cream to a simmer over low heat.
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13
Set a heavy medium saucepan over high heat and gradually add the sugar in small amounts, stirring constantly, until it melts and turns golden brown.
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14
Remove the saucepan from the heat and slowly stir in the hot cream.
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15
Stir in the butter and let cool.
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16
In a medium bowl, combine the chocolate and coffee liqueur.
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17
In a small saucepan, bring the heavy cream to a boil and pour it over the chocolate.
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18
Using a wooden spoon, stir the mixture until the chocolate is melted and very smooth.
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19
Reserve 13 whole macadamia nuts; crush the rest.
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20
Pour the cooled caramel into the cooled tart shell and spread evenly with a metal spatula.
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21
Sprinkle the crushed macadamia nuts over the caramel.
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22
Pour the chocolate cream on top and spread evenly.
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23
Arrange 10 whole macadamia nuts around the edge of the tart to mark 10 slices; place the remaining 3 nuts in the center.
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24
Refrigerate the tart for 1 hour, or until firm.
