Heat oven to 190C/fan 170C/gas 5.
Roll out the pastry to the thickness of
a £1 coin and line 4 tartlet cases (about
10 x 3cm). Trim the excess off by rolling
a rolling pin over the top of the cases to
make a neat edge. Firm up in the freezer
for 30 mins. Line with greaseproof paper
and baking beans, then cook on a baking
sheet for 15 mins. Remove the beans and
paper, then cook for 3-5 mins more until
the pastry is pale golden and biscuity.
While the pastry is cooking, melt the
chocolate, cream and alcohol, if using,
in a heatproof bowl over a pan of barely
simmering water. Meanwhile, whisk the
eggs, yolk and sugar until light and frothy.
Briefly whisk the melted chocolate into
the eggs and fold through most of the
chopped macadamia nuts.
Divide the chocolate mixture between
the cases and scatter with the remaining
nuts. Uncooked tarts can now be frozen.
Bake for 12 mins or 20 mins from frozen.
The tops of the tarts will soufflé up and
they should still be soft in the middle.
Serve sprinkled with icing sugar.