We decided to make this caramel-chocolate Macadamia nut tart but we didn't really get started first thing in the morning (or the night before). So, as a result the tart took all day to make and we finished it just before we had to leave for the party. However, after rushing to make it, we could only think of one step we could've made ahead--the crust.
The reviews on Epicurious for this recipe said the crust was blah. Having made a pear & almond tart for Thanksgiving, we decided to use the almond tart crust instead. A lot of people thought that crust was shortbread in the finished product. It also comes together quickly in food processor and we knew it would work. After we had our tart crust chilled, rolled, baked and cooled, we got started on the chocolate ganache. We used Ghirradeli Bittersweet Chocolate and I would definitely not use anything more bitter. The ganache was very rich. It was offset by the caramel sauce we made in the finished product.
Also, macadamia nuts are hard to find and not cheap. We bought 10oz unsalted at Trader Joe's and toasted them briefly in the oven before chopping them. We used only the amount the recipe called for. We think salted macadamia nuts (which are not as hard to find) would have been a fine substitute.
This dish was delicious and rich. We served it with vanilla ice cream and the extra sweetness was much needed. We were able to serve 10 with this tart, but our slices were small. I think we could've used another dessert or maybe two of the same. Even the people who aren't chocolate fans (I know, seriously.) enjoyed this pie. It is a make again when we have lots of time treat!