Instructions

For the crust

1. Add macadamia nuts to the food processor and mix until chopped. Remove from food processor and toast in a small saucepan over medium heat on the stovetop, keeping a careful eye out to be sure they don’t burn. Remove from pan and let cool.
2. Combine flour, sugar and salt in processor and mix.
3. Add toasted macadamia nuts.
4. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add yolks and process just until moist clumps form.
5. Gather dough into ball; flatten to disk. Wrap in plastic and chill 30 minutes.
6. Preheat oven 375°F. Butter 9-inch-diameter tart pan with removable bottom.
7. Roll out dough between sheets of waxed paper to 11-inch round. Peel off top sheet of paper.
8. Transfer crust to prepared pan, pressing dough firmly to fit pan and patching if necessary. Discard paper. Trim edges of crust. Freeze crust 15 minutes.
9. Bake until firm, about 10 minutes.
10. Allow crust to cool on rack at least 30 minutes.

For the filling

1. Heat oven to 350°F.
2. Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth.
3. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.
4. Pour filling into cooled crust.
5. Bake until filling is set about 3 inches from edge but center is still wobbly, 18 to 22 minutes.
6. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.

For the glaze

1. Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water.
2. Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.

For whipped cream

1. When ready to serve tart, combine all ingredients in a medium bowl. Beat on medium using hand mixer until fluffy, about 2 minutes. Recipe can be scaled for more than 4 people without additional changes.