Ingredients

• 1/3 cup Macadamia Nuts toasted
• 1 1/2 cups Gluten Free 1-to-1 Baking Flour
• 1/2 cup Superfine Sugar
• 1/4 tsp Kosher Salt
• 9 Tbsp Butter cut into cubes and chilled
• 1 Egg Yolk large

• 2 cups Sugar
• 1/2 cups Water
• 1/3 cup Light Corn Syrup
• 3/4 tsp Salt
• 1/2 cup Heavy Cream
• 1/2 cup Butter
• 1 1/2 tsp Vanilla Extract

• 4 ounces Bittersweet Chocolate chopped
• 1/3 cup Heavy Cream
• 1/8 tsp Salt
• 1 1/5 tsp Vanilla Extract

• Flaky Sea Salt
• Toasted Macadamia Nuts

Instructions

1. Butter a 9-inch fluted tart pan and set aside.
2. In a food processor, add the macadamia nuts and pulse until they are almost finely chopped.
3. Add the flour, superfine sugar and salt and pulse a few more times to combine.
4. Add the very cold chilled butter cubes scattered throughout the food processor bowl and pulse until the butter resembles peas in the flour mixture.
5. Break up the egg yolk with a fork and beat it lightly. Drizzle over the dough mixture.
6. Pulse until the dough starts to come together. You will hear the change as the consistency starts to pull together.
7. Remove the dough from the food processor and lightly knead the dough so that it comes together.
8. Add the dough to the tart pan with your hands, taking care to press the dough up the sides of the fluted tart pan and creating a even base.
9. Freeze the crust for about 45 minutes and preheat the oven to 375°F.
10. Place the tart pan on a baking sheet.
11. Lightly butter the shiny side of a piece of foil and, with the butter side facing down, cover the tart crust for a blind bake. Bake for 25-30 minutes.
12. Remove the foil and bake for another 8-10 minutes more. When it is golden brown, remove and let cool completely.

1. In a heavy bottomed saucepan, add the sugar, water, corn syrup and salt. Swirl to combine, do not stir. Swirl the pan so that the sugar dissolves over medium high heat.
2. When the caramel turns a medium dark amber color, take it off the heat and immediately add the cream, butter and vanilla, whisking constantly. Use caution as the mixture will boil up quickly, but this is normal.
3. Return to the heat and, using a candy thermometer, cook the caramel until it is 243°F.
4. Let cool for about 20 minutes; it will thicken as it cools.
5. Pour the caramel into the cooled tart crust.
6. Chill for 45 minutes.

1. Add the chopped dark chocolate to a large bowl.
2. In a small saucepan, bring the heavy cream, butter and salt to a simmer. Remove from the heat, add the vanilla and pour over the chopped chocolate.
3. Using a spatula, stir the chocolate until it is melted fully and glossy.
4. Spread the chocolate ganache over the set caramel layer.
5. Top with a bit of flaked sea salt and chopped macadamia nuts and chill until ready to serve.