Sweet to the lips an inch on your hips…… Oh well!

As promised, Dee Mason was kind enough to share with us her fabulously sinful Chocolate Macadamia Nut Tart recipe. This is one of the awesomely decadent treats Dee prepared for our Design Seminar. I will confess to having a small piece the morning after our event with a cup of coffee. Bad Kimberly!!!!!!!

Chocolate Macadamia Nut Tart-

Crust- 6 oz. macadamia nuts (about 1 1/3 cups) finely chopped in food processor, or by hand.

1/2 cup sugar

3 T. melted butter

Mix to combine and press crumbs into an 8" tart pan. Bake at 350 degrees about 10 minutes or until crust is golden brown. Cool completely before filling.

Filling- 12 oz. bittersweet chocolate

1 cup heavy whipping cream

1/3 cup sugar

1 egg yolk

1/3 cup sour cream

Melt chocolate and set aside. Cook cream, sour cream, sugar and yolk in a saucepan over medium heat until bubbles form around the edges, don't boil. Whisk into chocolate and pour into prepared crust. Refrigerate for 4 hours. This is just as good made a day ahead!

Drizzle with caramel sauce and serve with whipped cream. Enjoy!