Are you sure you want to delete this recipe?
This recipe was uploaded by cellospice
To make the crust, pulse flour, salt and sugar in a food processor. Add butter, pulsing until the mixture resembles coarse meal. Sprinkle ice water over the top and pulse until the mixture forms a ball. Press into a disk and refrigerate in plastic wrap for 15 minutes.
Roll out dough, place in tart shell and trim edges. Place it back in the fridge for 30 minutes. Remove and blind bake for 10 minutes.
While the crust is in the oven, melt the chocolate and keep warm. In another pan, melt the butter with the honey and remove from heat. Whisk in the cream, egg yolks and brown sugar until smooth and gooey. Stir in the coconut, macadamia nuts and vanilla extract. Brush melted chocolate onto pre-baked tart shell. Pour filling on top of chocolate-laced crust and bake until set, about 20 minutes.
Serve with ice cream.