Instructions:
For the pastry dough, place the flour, vanilla powder, and
sugar in the work bowl of a food processor fitted with a steel blade. Cut the
butter into pieces and add. Pulse the mixture using on/off turns until the
butter is cut into very tiny pieces, about 1 minute.
Combine the egg yolk, cream, and vanilla extract in a small
bowl. With the machine running, pour the liquid through the feed tube. Process
the dough until it forms a ball, about 1 minute. Gather the dough into a disc,
cover with plastic wrap and chill for at least 1 hour, until firm.
Center a rack in the oven and preheat to 350 degrees F. Roll
out the pastry on a lightly floured smooth work surface to a 14 inch circle,
about 1/8 inch thick. Gently roll the pastry around the rolling pin and unroll
carefully into the tart pan. Lift up the sides of the pastry and fit against the
bottom and sides of the tart pan. Trim off the excess pastry at the top. Line
the pastry with a large piece of foil and weight with tart weights. Place the
tart pan on a jelly-roll pan and bake for 10 minutes. Remove the foil and
weights and bake for another 10 to 12 minutes, until the shell is light golden
and set. Remove from the oven and cool on a rack while preparing the filling.
Filling: Place the brown sugar,
granulated sugar, light and dark corn syrup, eggs, egg yolks, and vanilla
extract in a mixing bowl together. Whisk together until light, about 1 minute.
Set aside briefly.
Place the butter in a small saucepan. Using a sharp knife
split the vanilla beans lengthwise, scrape out the seeds, add both the vanilla
beans and seeds to the butter, and brown over medium heat. This will take about
3 to 4 minutes. Remove the vanilla beans and add the butter to the sugar
mixture. Blend in the macadamia nuts and pour the mixture into the pastry shell.
Bake the tart in the preheated oven for 30 minutes, until set
and golden colored. Remove from the oven and cool on a rack for 30 minutes, then
remove the sides of the tart pan. The tart is best served within 4 hours, but
will last for up to 3 days tightly covered in the refrigerator.
For the garnish, whip the cream in the bowl of a stand mixer
using the wire whip attachment or in a mixing bowl using a hand-held mixer,
until it is frothy. Add the sugar and vanilla and continue to whip the cream
until it holds soft peaks. Serve a dollop of whipped cream on top of each slice
of tart.
from www.vanilla.com
