-
1
Preheat oven to 350 degrees.
-
2
Place macadamia nuts in a medium skillet and toast over low heat, stirring often until golden brown all over, about 8 minutes.
-
3
Do not burn.
-
4
Set aside to cool completely.
-
5
In a double boiler, combine the chocolate and butter and melt, stirring over moderate heat.
-
6
Set aside to cool slightly.
-
7
In a large bowl, whisk the whole eggs, egg white, sugar and corn syrup until combined.
-
8
Stir in the rum, the cooled chocolate mixture and the nuts until blended.
-
9
Pour the filling into the partially baked chocolate pastry shell and bake for about 45 minutes, until the center is set and does not wiggle.
-
10
Set aside to cool on a rack.
-
11
Serve at room temperature or chilled, garnish with whipped cream.
-
12
On a work surface, mix the flour and cocoa until well blended; form into a mound.
-
13
Make a well in the center and add the remaining ingredients.
-
14
Using your hands, slowly blend the ingredients in the well until partially mixed, then incorporate the flour and cocoa until completely combined and a soft dough forms.
-
15
Pat the dough into a disk, wrap well and refrigerate for at least 2 hours or overnight.
-
16
(see Note).
-
17
Between 2 sheets of waxed paper, roll out dough into a 13-inch round.
-
18
Refrigerate for 10 minutes.
-
19
Remove the waxed paper and transfer the dough to an 11-inch tart pan with removable bottom.
-
20
Fit the dough evenly into the pan and trim any overhanging pastry.
-
21
Refrigerate for at least 10 minutes more.
-
22
Preheat oven to 425 degrees.
-
23
Line the chilled shell with aluminum foil and weigh down with pie weights or dried beans.
-
24
Bake for 10 minutes.
-
25
Then remove the weights and foil and bake for 5 minutes longer until set but slightly soft.
-
26
Note: This is a cookie-like crust.
-
27
The dough softens quickly once out of the refrigerator and is a bit difficult to transfer to the tart pan, but scraps can be used to repair any cracks.
