1 1/2 cups all-purpose flour
1 tablespoon sugar
5 to 6 tablespoons cold water
1 cup firmly packed brown sugar
1 tablespoon all-purpose flour
1/2 cup coarsely chopped macadamia nuts
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 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 17-20 minutes or until pastry is very lightly browned.
Stir together brown sugar and 1 tablespoon flour in bowl until well mixed. Gradually stir in whipping cream. Pour into hot, partially baked crust; sprinkle with 1/2 cup macadamia nuts. Bake 25-30 minutes or until filling is bubbly all over. Cool completely.
Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring constantly, until smooth. Drizzle over tart. Garnish with macadamia nuts, if desired. Refrigerate at least 1 hour. Let stand 15 minutes before serving.
If using nonstick tart pan decrease final baking time to 20-25 minutes.