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1
In a bowl, stir together the flour, sugar and salt.
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2
Using a pastry cutter or your fingers, cut in the butter until it resembles coarse crumbs.
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3
Sprinkle the ice water on top and stir just until combined.
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4
Shape the dough into a ball and pat out to an 8-inch disk.
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5
Wrap in wax paper and refrigerate for at least 1 hour or overnight.
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6
On a lightly floured surface, roll out the dough to a 16-by-18-inch rectangle, about 1/4 inch thick.
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7
Using a 5-inch round pastry cutter, cut out 8 circles.
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8
Press the circles into eight 4-inch tartlet pans with removable bottoms.
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9
Trim the tops of the pastry shells and refrigerate them.
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10
Preheat the oven to 375.
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11
In a small saucepan, melt the butter with the vanilla bean over low heat.
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12
Remove from the heat and, using a small knife, scrape the seeds from the vanilla bean into the butter.
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13
Discard the bean or reserve it for another use.
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14
Set the pastry shells on a large baking sheet and divide the macadamia nuts and white chocolate chunks evenly among them.
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15
In a medium bowl, mix the corn syrup with the brown sugar and eggs.
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16
Stir in the vanilla butter and walnut liqueur and pour the mixture over the nuts and chocolate to fill the tartlet shells.
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17
Bake in the center of the oven for about 40 minutes, or until the tops are puffed and lightly browned.
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18
Let cool slightly on a rack.
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19
Remove the sides of the pans.
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20
Serve the tartlets warm or at room temperature with vanilla ice cream.
