Venus Chocolate Macadamia Tarts

Gooey and crunchy, this tart is great for Valentine's Day or every day.

Ingredients
1/2 C. unsalted butter, softened
1/4 C. white sugar
1 egg, beaten
1 1/8 C. cake flour
7 Tbs. unsweetened cocoa powder
1/2 C. heavy cream
1/2 C. white sugar
2 Tbs. unsalted butter
3 oz. semisweet chocolate bar
3/4 tsp. coffee liqueur
1/2 C. heavy cream
1 C. whole macadamia nuts

Directions
Preheat oven to 325 degrees. In a large mixing bowl, cream together 1/2 cup softened butter and 1/4 cup sugar until pale, about 3 minutes; beat in egg. In a separate bowl, mix flour and cocoa powder. Using a wooden spoon, stir the dry ingredients into the creamed mixture and gather the dough into a ball. Flatten the dough into a disk and wrap in waxed paper; refrigerate for at least 2 hours. On a lightly floured surface, roll out chilled dough into a 10 inch round and about 1/4 inch thickness. Transfer dough to an 8 inch tart pan, pressing dough evenly into pan; prick all over with a fork and freeze for 10 minutes. Bake tart shell in preheated oven for 12 minutes; transfer to a rack to cool. To make caramel, place a small saucepan, over low heat, bring 1/2 cup heavy cream to a simmer. In a heavy medium saucepan over high heat, gradually add 1/2 cup sugar in small amounts, stirring constantly, until it melts and turns golden brown. Remove saucepan from heat and slowly stir in hot cream; stir in 2 tablespoons butter and allow mixture to cool. To make chocolate cream, in a medium bowl, combine semisweet chocolate and liqueur. In a small saucepan over high heat, bring remaining 1/2 cup heavy cream to a boil and pour it over chocolate; stir mixture with a wooden spoon until chocolate is melted and very smooth. Reserve 13 whole macadamia nuts and chop the rest. Pour cooled caramel into the cooled tart shell and spread evenly with a metal spatula; sprinkle chopped nuts over caramel. Pour chocolate cream on top and spread evenly. Arrange 10 whole nuts around the edge of the tart to mark 10 slices; place remaining 3 nuts in the center. Refrigerate the tart for 1 hour or until firm; serve.

Makes 1 8-inch tart.