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1
Make dough
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2
Place flour, cocoa, sugar, and salt in the bowl of food processor; pulse until mixture resembles coarse meal, about 10 seconds.
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3
Add yolks, 2 T cream, vanilla and process until mixture comes together.
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4
Turn out dough onto a piece of plastic wrap and flatten into a disk. Wrap well; refrigerate at least 30 minutes or until ready to use up to 2 days.
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5
Bake Crust
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6
Preheat oven to 375 degrees.
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7
Remove dough from the refrigerator and fit dough into four 2 by 4 inch tart pans with removable bottoms, pressing into corners. Prick bottom of tarts all over with a fork. Bake shell for 20 minutes filled with pie weights.
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8
Toast Macadamia nuts for 10 minutes/put aside
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9
Make Caramel
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10
Bring sugar, corn syrup and water to boil over med high heat.
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11
Reduce heat to low until caramel is amber in color.
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12
Remove from heat, carefully add 1/4 c cream, butter, vanilla and salt.
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13
Stir until smooth.
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14
Let cool slightly and stir in nuts.
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15
Make Chocolate
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16
Melt 5 oz. chocolate in a heatproof bowl set over a pan of simmering water.
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17
Pour 1 1/2 T chocolate into each shell spread to coat evenly.
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18
Chill until set about 10 minutes.
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19
Pour caramel into shell.
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20
Make ganache
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21
Place remaining 3 oz. chocolate in a heatproof bowl.
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22
Bring remaining 3/4 c cream to a boil in a small saucepan.
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23
Pour over chocolate and whisk until smooth.
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24
Pour 2 1/2 T over caramel, smooth with a offset spatula.
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25
Cut into bars, slice in 1/2 on the diagnol for serving.
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26
May be frozen
