At the beginning you should check whether the ready-salted and roasted macadamia nuts are perhaps too salty. In this case, wash the nuts off and rub them dry between kitchen paper, but not so that they break up in two halves, but rather remain whole and spherical. Personally, I like the salty note of the nuts to complement the sweetness of the tart.
Make a shortcrust pastry by using a food processor to mix the flour, the grated almonds, the sugar and the well-cooled pieces of butter together until many small, homogeneous crumbs have formed. Then add the egg, water, salt and vanilla flavor and use the food processor to make a dumpling. Once it has a smooth consistency, stop the process. Do not stir for too long, otherwise the dough will be too warm. Remove the dough, shape into a ball, wrap in cling film and refrigerate for 40 minutes.
Roll out the cooled dough between cling film to the required size and place in a 28 cm large tart pan. Bake the shortcrust pastry blind by poking holes in the bottom with a fork, covering it with baking paper and then putting dry peas on the baking paper. Then bake in the preheated oven at 160 ° C fan oven or 180 ° C top / bottom heat for 20 minutes.
Remove the peas and the baking paper and bake for another 5 - 10 minutes, possibly re-bake a little. Then let the base cool in the tart pan for approx. 40 minutes, possibly also in the refrigerator.
For the topping, chop the couverture and dark chocolate into small pieces and place in a bowl. Bring the cream gently to the boil, pour over the chocolate, wait a minute and then slowly stir until smooth with a whisk.
Place the ganache on the cooled tart base and spread the macadamia nuts on top so that half of them sink into the ganache. Then put the tart in the refrigerator for six hours until the ganache has set.
Note: You can certainly try this with other nuts too, e.g., hazelnuts etc. I personally prefer the macadamia, the queen of nuts, but that is always a matter of taste.
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