makes 1 large 9″ tart
for pastry crust:
- handful of fresh basil
- 240 grams AP flour
- 65 grams macadamia nuts, dry roasted and unsalted
- 6 Tbspn butter, cold and cut into pieces
- 1/4 cup sugar
- 1 egg yolk
- 2-3 Tbspn water
- Place the fresh basil on a paper towel in the microwave. Heat on high for three minutes. Remove the basil from the microwave and crush finely (it should do this easily with your hands). You should end up with about 2 Tbspn of dried, crushed basil.
- Combine the flour, macadamia nuts, and basil in a food processor and pulse until the macadamia nuts are completely ground.
- Add the rest of the ingredients except the water and process until the butter is the size of small peas. Add the water one tablespoon at a time and pulse just until a dough begins to form.
- Remove the pastry dough from the food processor, form it into a ball, wrap with plastic wrap or parchment paper and chill for 30 minutes.
- Preheat the oven to 220 degrees C.
- Roll out the pastry crust. Prick the bottom of the crust several times with a fork. Then, line the pastry with parchment paper and weigh down with pie weights (or dry beans, which is what I use).
- Bake for 15-18 minutes, until the pastry looks golden.
- Remove from the oven and let cool.
for chocolate ganache filling:
- 12 oz. bittersweet or dark chocolate, finely chopped
- 10 oz. heavy cream
- 1/4 cup extra virgin olive oil
- coarse sea salt
- Place chocolate in a heat-proof bowl and set aside.
- Heat the heavy cream on medium high, stirring and scraping the bottom constantly until it reaches a gentle simmer. Remove from heat.
- Pour the hot cream onto the prepared chocolate. Let sit for 2-3 minutes.
- Whisk until the chocolate is completely melted and evenly distributed. Stir in the olive oil.
- Pour into the prepared tart crust. Once the ganache begins to set, about 15-20 minutes, sprinkle on the coarse sea salt. Let set until completely cool, about 1-2 hours. Serve at room temperature.