Preheat oven to 350 degrees.
Place macadamia nuts in a medium skillet and toast over low heat, stirring often until golden brown all over, about 8 minutes. Do not burn. Set aside to cool completely.
In a double boiler, combine the chocolate and butter and melt, stirring over moderate heat. Set aside to cool slightly.
In a large bowl, whisk the whole eggs, egg white, sugar and corn syrup until combined. Stir in the rum, the cooled chocolate mixture and the nuts until blended. Pour the filling into the partially baked chocolate pastry shell and bake for about 45 minutes, until the center is set and does not wiggle. Set aside to cool on a rack. Serve at room temperature or chilled, garnish with whipped cream.
Chocolate Pastry Shell:
On a work surface, mix the flour and cocoa until well blended; form into a mound. Make a well in the center and add the remaining ingredients. Using your hands, slowly blend the ingredients in the well until partially mixed, then incorporate the flour and cocoa until completely combined and a soft dough forms. Pat the dough into a disk, wrap well and refrigerate for at least 2 hours or overnight. (see Note).
Between 2 sheets of waxed paper, roll out dough into a 13-inch round. Refrigerate for 10 minutes. Remove the waxed paper and transfer the dough to an 11-inch tart pan with removable bottom. Fit the dough evenly into the pan and trim any overhanging pastry. Refrigerate for at least 10 minutes more. Preheat oven to 425 degrees.
Line the chilled shell with aluminum foil and weigh down with pie weights or dried beans. Bake for 10 minutes. Then remove the weights and foil and bake for 5 minutes longer until set but slightly soft.
Note: This is a cookie-like crust. The dough softens quickly once out of the refrigerator and is a bit difficult to transfer to the tart pan, but scraps can be used to repair any cracks.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	708.97 Kcal (2968 kJ)
Calories from fat	392.05 Kcal
		% Daily Value*
Total Fat	43.56g	67%
Cholesterol	136.12mg	45%
Sodium	246.44mg	10%
Potassium	223.92mg	5%
Total Carbs	77.55g	26%
Sugars	46.9g	188%
Dietary Fiber	4.51g	18%
Protein	9.89g	20%
Vitamin C	0.3mg	0%
Vitamin A	0.2mg	7%
Iron	2.3mg	13%
Calcium	68.4mg	7%

Amount Per 100 g
Calories	405.95 Kcal (1700 kJ)
Calories from fat	224.49 Kcal
		% Daily Value*
Total Fat	24.94g	67%
Cholesterol	77.94mg	45%
Sodium	141.11mg	10%
Potassium	128.21mg	5%
Total Carbs	44.4g	26%
Sugars	26.86g	188%
Dietary Fiber	2.58g	18%
Protein	5.66g	20%
Vitamin C	0.2mg	0%
Vitamin A	0.1mg	7%
Iron	1.3mg	13%
Calcium	39.2mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Tartufo (Brian Boitano)

Sugar, Water, Heavy cream, Vanilla extract, Salt and 5 more..
Lemon Meringue Angel Cake

Egg whites, Sugar, divided, Cake flour, Cream of tartar and 6 more..
Blackberry Linzer Cookies

Unsalted butter, at room temperature, Sugar, Egg , large and 9 more..
Lemon Meringue Angel Cake

Egg whites, Sugar, divided, Cake flour, Cream of tartar and 7 more..
Vanilla Gelato

Egg yolks, at room temperature, Sugar , plus, Sugar and 4 more..
Chocolate Gelato

Unsweetened chocolate, chopped and 6 more..
Old-Fashioned Frozen Vanilla Custard

Half-and-half cream, Sugar, Eggs, beaten and 3 more..
Butterscotch Pears

Ripe but firm pears, Lemon, Butter , cut into pieces and 6 more..