Chocolate Silk Macadamia Nut Tart

Preheat oven to 350 degrees F (180 degrees C).

In bowl, stir wafer crumbs with butter until moistened.

Press onto bottom and up side of 9-inch (23 cm) round or square tart pan with removable bottom.

Bake in center of oven for 10 minutes or until set. Let cool completely on rack.

In heavy saucepan, combine sugar, water and corn syrup.

Bring to boil; boil, without stirring, but brushing down sides with wet pastry brush, for about 8 minutes or until mixture turns caramel colour.

Remove from heat; whisk in butter.

Whisk in nuts and cream.

Pour filling into prepared crust.

Refrigerate for about 1 hour or until set.

In clean saucepan, heat cream just until boiling; pour over chocolate and butter in bowl, whisking until melted and smooth.

Let cool slightly.

Pour over caramel nut filling.

Refrigerate for at least 8 hours or until set, or for up to 2 days.

Arrange nuts closely together on foil-lined baking sheet.

In saucepan, combine sugar with water.

Bring to a boil; boil, without stirring, but brushing down sides with wet pastry brush, for 5 to 7 minutes or until mixture turns caramel colour; pour over nuts; let cool completely.

(Make-ahead: nut topping can be stored, uncovered, for up to 1 day.)

Break into pieces; finely chop in food processor.

Remove sides of tart pan; slide tart onto serving platter, removing bottom.

Whip cream; spoon into pastry bag fitted with rosette tip.

Pipe border of rosettes around edge of tart.

Sprinkle with nut topping.