Macadamia Nut Tart

• 1 cup all-purpose flour
• 1/2 cup butter, cubed
• 1 (3-ounce) package cream cheese, cubed
• 1/8 teaspoon salt
• 1 3/4 cups sugar
• 3/4 cup water
• 1/2 teaspoon lemon juice
• 1/3 cup heavy whipping cream
• 3/4 cup butter
• 1 cup dry-roasted macadamia nuts, coarsely chopped
• Whipped cream

1. Process first 4 ingredients in food processor until dough forms ball. Roll into a 12-inch circle. Place dough in 10-inch tart pan; trim edges, leaving 1-inch overhang. Fold overhang inside pan, and press against sides, forming a thick edge. Line pastry with aluminum foil. Fill with pie weights or dried beans.
2. Bake at 375u0b0 for 18 minutes. Remove from oven, and place on a wire rack to cool while preparing filling. Reduce oven temperature to 350u0b0.
3. Combine sugar, water, and lemon juice in a medium saucepan. Bring to a boil over medium-high heat. Cook, stirring occasionally, 15 minutes or until mixture turns a dark amber color. Wash down sides of pan once with a small brush dipped in hot water. Remove from heat, and carefully stir in cream and butter until smooth.
4. Place nuts in bottom of tart shell. Place tart on a baking sheet. Pour caramel mixture over nuts. Bake at 350u0b0 for 15 minutes. Carefully remove tart from oven, and place on a wire rack. Cool completely. Serve with whipped cream, if desired.

flour, butter, cream cheese, salt, sugar, water, lemon juice, heavy whipping cream, butter, nuts, cream

Taken from www.myrecipes.com/recipe/macadamia-nut-tart-0 (may not work)