1 cup all-purpose flour
3 tablespoons sugar
½ teaspoon baking powder
¼ teaspoon salt
3 tablespoons unsalted butter, cold
1 large egg
1 tablespoon water
¾ cup heavy cream
¼ cup sugar
6 tablespoons (¾ stick) unsalted butter, cut into 6 pieces
6 ounces bittersweet chocolate cut into ¼ inch pieces
2 large eggs
1 tablespoon vanilla
½ cup whole macadamia, coarsely chopped
1(10 inch) removable bottom tart pan
Combine all dry ingredients in the bowl of a food processor fitted with metal blade. Pulse 3-4 times to mix. Add butter and pulse about 10-12 times to mix butter finely. Add egg and water and pulse repeatedly until the dough forms a ball. Wrap and chill the dough for at least one hour.
Set a rack in lowest level of oven and preheat to 350°F.
Unwrap dough and place onto a floured work surface. Knead lightly to soften , then form into a disk. Flour dough and roll to an 11-12 inch disk. Fold dough in half and transfer to pan. Unfold dough into pan and press into bottom and sides. Sever excess dough at the rim with a bench scraper or back of a paring knife. Chill crust while preparing filling.
Combine cream and sugar in a large saucepan and bring to a boil over medium heat, whisking occasionally to make sure sugar dissolves. Decrease heat to low, add butter to melt.
Remove pan from heat and add chocolate. Gently shake the pan to submerge chocolate and wait one minute. Whisk smooth.
Whisk eggs with vanilla in a medium bowl. Whisk in chocolate mixture. Pour into crust and scatter chopped nuts on top. Bake tart for about 35-40 minutes, or until crust is baked through and filling is set and slightly puffed.
Cool completely on a rack before slicing.