Ingredients
Pie Shell
- 1 1/2 cups all-purpose flour*
- 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, chilled
- 1 large egg yolk
- 3-4 tablespoons ice water
Filling
- 4 large eggs
- 3/4 cup Imperial Sugar Dark Brown Sugar
- 1/2 cup light corn syrup
- 4 tablespoons (1/2 stick) butter, melted
- 1 tablespoon vanilla
- 2 tablespoons coffee flavored liqueur or strong coffee
- 1 jar (7 oz) macadamia nuts, (reserve 8 nuts for garnish and coarsely chop remainder)
- 1 cup semi-sweet chocolate morsels
Topping
- 1 cup heavy cream
- 4 tablespoons Imperial Sugar Confectioners Powdered Sugar
- 2 tablespoons coffee flavored liqueur or strong coffee
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 425°F.
- For shell, whisk flour, sugar, and salt together.
- Slice butter into pieces and cut into dry mixture with a pastry blender until mixture resembles coarse crumbs.
- Beat egg yolk with the three tablespoons of water and slowly toss into crumb mixture. Add last tablespoon of water, if needed.
- Gather dough into ball, wrap and chill for one hour. Once chilled, roll dough out on lightly floured surface and fill tart pan.
- For filling, lightly beat eggs in a medium-sized bowl.
- Add dark brown sugar, syrup, butter, vanilla, liqueur or coffee. Then, add nuts or morsels mixing well.
- Pour into crust and smooth out evenly. Bake for ten minutes. Reduce heat to 350°F and bake thirty minutes longer. Cool at room temperature and chill.
- For topping, whip cream with confectioners powdered sugar and liqueur or coffee until stiff.
- Garnish tart with nuts or dollops of cream.