Caramel, Chocolate, and Macadamia Nut Tart

This dessert was one of the favorites in the early days of my namesake restaurant, John Ash & Company. Every time we tried to take it off the menu, wed be bombarded with groans and moans. So it stayed. This tart keeps very well in the refrigerator, but allow it to come to room temperature before serving; otherwise, the caramel is too hard.