Once dough has been rolled out to about 1/4” thick, transfer it carefully to your tart pan.
It really helped me in the beginning of working with this type of dough to roll it out between two floured sheets of wax paper. I’d lay a sheet of wax paper on my counter and sprinkle flour on it. Then, place the dough on top of it and flour the top of the dough and then place the other piece of wax paper over it and start rolling out. Just make sure you occasionally lift the papers to add some more flour if necessary so the dough doesn’t stick to the paper.
Mix with a spatula until chocolate is all melted. Now, you want to make sure ALL the chocolate is melted. Sometimes when doing this, you will think that the chocolate is all melted, but there will be little chunks of chocolate remaining, so make sure to check.
If this happens and the mixture isn’t hot anymore, place it in the microwave for a few seconds and mix again. Do this until there are no bits of chocolate. Be careful when placing this mixture in the microwave because you also don’t want to overheat it. Chocolate is delicate and hates to be overheated. That’s why you only microwave it in 5-10 seconds intervals.
Note 1- You will need about 3 ounces of macadamia nuts to make 1/2 cup of ground nuts. First, roast your macadamias in the oven. Pre-heat the oven to 375F and spread nuts on a baking sheet. Roast nuts in pre-heated oven for 8-10 minutes, until they start to get golden and fragrant. Remove, set aside to cool and process in the food processor for a minute or so until they are ground. Have in mind that macadamias have a high amount of fat in them, so they are a little bit “wetter”. If you process them too long, they will become a paste and you don’t want that to happen. I like to use my single serve cup of my blender, it’s the perfect size to ground that amount of nuts quickly, evenly, and without turning it into paste.
Note 2- About the chocolate, I have used a mix of half milk and half bittersweet chocolate. You can use whatever kind of chocolate you prefer, but be aware that you might need to add a little bit more powdered sugar to the whipped cream. You can taste your recipe every step of the way. Taste the ganache, if it’s too bitter, add a little more sugar to your whipped cream.