Venus' Chocolate Macadamia Nut Tart

**Prepare the Tart Crust (20 minutes + 2 hours chilling):** In a large mixing bowl, cream together the softened butter and 1/4 cup sugar until light and fluffy, about 3 minutes. Beat in the egg until well combined.

In a separate bowl, whisk together the cake flour and cocoa powder. Gradually add the dry ingredients to the creamed mixture, mixing until just combined. Gather the dough into a ball, flatten into a disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight.

**Preheat and Prepare the Tart Shell (15 minutes):** Preheat your oven to 325°F (165°C).

On a lightly floured surface, roll out the chilled dough into a 10-inch circle, about 1/4 inch thick. Carefully transfer the dough to an 8-inch tart pan with a removable bottom, pressing it evenly into the bottom and up the sides. Trim any excess dough. Prick the bottom of the tart shell all over with a fork to prevent it from puffing up during baking. Freeze the prepared tart shell for 10 minutes to help it hold its shape.

**Bake the Tart Shell (12 minutes):** Bake the tart shell in the preheated oven for 12 minutes, or until lightly golden brown. Remove from the oven and let it cool completely on a wire rack.

**Make the Caramel (20 minutes):** In a small saucepan, heat 1/2 cup of the heavy cream over low heat until it just begins to simmer. Set aside.

In a heavy-bottomed medium saucepan, gradually add the 1/2 cup of sugar in small amounts over medium-high heat, stirring constantly with a wooden spoon or heat-resistant spatula. Continue stirring until the sugar melts completely and turns a deep golden brown caramel color. Be careful not to burn it!

Remove the saucepan from the heat and slowly pour in the warm heavy cream, stirring constantly. The mixture will bubble up vigorously. Stir in the 2 tablespoons of butter until melted and smooth. Let the caramel cool slightly before pouring into the tart shell.

**Make the Chocolate Cream (10 minutes):** In a medium bowl, combine the chopped semisweet chocolate and coffee liqueur (if using).

In a small saucepan, heat the remaining 1/2 cup of heavy cream over medium heat until it just comes to a boil. Immediately pour the hot cream over the chocolate and liqueur. Let it sit for a minute to soften the chocolate, then stir gently with a wooden spoon until the chocolate is completely melted and the cream is smooth and glossy.

**Assemble and Chill (1 hour +):** Reserve 13 whole macadamia nuts for decoration. Roughly chop the remaining macadamia nuts.

Pour the cooled caramel into the cooled tart shell and spread it evenly with a metal spatula. Sprinkle the chopped macadamia nuts evenly over the caramel layer.

Pour the chocolate cream over the caramel and nut mixture, spreading it smoothly to the edges of the tart shell.

Arrange 10 of the reserved whole macadamia nuts around the edge of the tart, marking 10 potential slices. Place the remaining 3 nuts in the center of the tart.

Refrigerate the tart for at least 1 hour, or preferably longer, until the chocolate cream is firm and set. Serve chilled.