1 1/2 cups graham cracker crumbs
3/4 cup toasted, ground macadamia nuts
1/3 cup sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
4 tablespoon melted butter
3 cups whole milk
1/2 cup sugar
1/3 cup flour
5 oz. chopped white chocolate
3 tablespoons instant espresso
1/4 tsp. vanilla
1 1/2 cups heavy cream
1/4 cup powdered sugar
chocolate covered espresso beans for garnish
Combine all the ingredients for the crust and press into a 12 inch tart pan with removable bottom. Place tart shell in refrigerator for at least 30 minutes while the filling being made.
Place the milk, flour and sugar in a saucepan. Whisk mixture until there are no lumps. Add the espresso and vanilla and whisk to combine. Place over medium heat and cook stirring constantly with a wooden spoon until the mixture is thick enough to coat the back of the spoon. Remove from heat. In a bowl whisk the egg yolks and temper them by adding some of the hot milk mixture to them; whisking constantly. Pour tempered egg yolks into the saucepan with remaining hot milk mixture. Place back over medium heat and cook until it comes to a boil and very thick; whisking constantly. Pour mixture into the tart shell. Place plastic wrap on top of filling to prevent a skin from forming. Refrigerate for 2-3 hours until set.
Whip the heavy cream and powdered sugar until stiff. Place in piping bag and decorate top of tart. Garnish with chocolate covered espresso beans.