Macadamia Nut Tart

Ingredients

• 0.5 cup butter cubed
• 0.8 cup butter 
• 3 ounce cream cheese cubed
• 1 cup dry-roasted macadamia nuts coarsely chopped
• 1 cup flour all-purpose
• 0.3 cup heavy whipping cream 
• 0.5 teaspoon juice of lemon 
• 0.1 teaspoon salt 
• 1.8 cups sugar 
• 0.8 cup water 
• 10 servings whipped cream 

Equipment

• food processor
• frying pan
• baking sheet
• sauce pan
• oven
• wire rack
• aluminum foil
• tart form

Directions

1. Process first 4 ingredients in food processor until dough forms ball.
2. Roll into a 12-inch circle.
3. Place dough in 10-inch tart pan; trim edges, leaving 1-inch overhang. Fold overhang inside pan, and press against sides, forming a thick edge. Line pastry with aluminum foil. Fill with pie weights or dried beans.
4. Bake at 375 for 18 minutes.
5. Remove from oven, and place on a wire rack to cool while preparing filling. Reduce oven temperature to 35
6. Combine sugar, water, and lemon juice in a medium saucepan. Bring to a boil over medium-high heat. Cook, stirring occasionally, 15 minutes or until mixture turns a dark amber color. Wash down sides of pan once with a small brush dipped in hot water.
7. Remove from heat, and carefully stir in cream and butter until smooth.
8. Place nuts in bottom of tart shell.
9. Place tart on a baking sheet.
10. Pour caramel mixture over nuts.
11. Bake at 350 for 15 minutes. Carefully remove tart from oven, and place on a wire rack. Cool completely.
12. Serve with whipped cream, if desired.