Macadamia nuts have a unique flavor and texture and are always sold shelled.
| 1 1/2 |
|
cups all-purpose flour |
| 1 |
|
tablespoon sugar |
| 1/2 |
|
cup cold LAND O LAKES® Butter |
| 5 to 6 |
|
tablespoons cold water |
| 2 |
|
tablespoons real semi-sweet chocolate chips |
| 1/2 |
|
teaspoon shortening |
|
|
Macadamia nuts, if desired |
Heat oven to 375°F. Stir together 1 1/2 cups flour and sugar in medium bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough cold water with fork just until flour is moistened. Shape into a ball.
Press dough onto bottom and upsides of ungreased 11-inch tart pan with removable bottom. Bake for 17 to 20 minutes or until pastry is very lightly browned.
Stir together brown sugar and 1 tablespoon flour in medium bowl until well mixed. Gradually stir in whipping cream. Pour into hot, partially baked crust; sprinkle with 1/2 cup macadamia nuts. Bake for 25 to 30 minutes or until filling is bubbly all over. Cool completely (2 hours).
Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring constantly, until smooth (1 to 2 minutes). Drizzle over tart. Garnish with macadamia nuts, if desired. Refrigerate at least 1 hour. Let stand 15 minutes before serving.
Recipe Tip
If using nonstick tart pan decrease final baking time to 20 to 25 minutes.
