Venus' Chocolate Macadamia Nut Tart Recipe

Ingredients
<br>- ½ cup unsalted butter, softened
<br>- ¼ cup white sugar
<br>- 1  egg, beaten
<br>- 1 ⅛ cups cake flour
<br>- 7 tablespoons unsweetened cocoa powder
<br>- ½ cup heavy cream
<br>- ½ cup white sugar
<br>- 2 tablespoons unsalted butter
<br>- 3 ounces semisweet chocolate, chopped
<br>- ¾ teaspoon coffee liqueur
<br>- ½ cup heavy cream
<br>- 1 cup macadamia nuts, whole
<br><p></p>Directions
<br>step 1: In a large mixing bowl, cream together 1/2 cup softened butter and 1/4 cup sugar until pale, about 3 minutes; beat in egg.
<br>step 2: In a separate bowl, mix flour and cocoa powder. Using a wooden spoon, stir the dry ingredients into the creamed mixture and gather the dough into a ball. Flatten the dough into a disk and wrap in waxed paper; refrigerate for at least 2 hours.
<br>step 3: Preheat oven to 325 degrees F (165 degrees C).
<br>step 4: On a lightly floured surface, roll out chilled dough into a 10 inch round and about 1/4 inch thickness. Transfer dough to an 8 inch tart pan, pressing dough evenly into pan; prick all over with a fork and freeze for 10 minutes.
<br>step 5: Bake tart shell in preheated oven for 12 minutes; transfer to a rack to cool.
<br>step 6: To make caramel: In a small saucepan over low heat, bring 1/2 cup heavy cream to a simmer. In a heavy medium saucepan over high heat, gradually add 1/2 cup sugar in small amounts, stirring constantly, until it melts and turns golden brown. Remove saucepan from heat and slowly stir in hot cream; stir in 2 tablespoons butter and allow mixture to cool.
<br>step 7: To make chocolate cream: In a medium bowl, combine semisweet chocolate and liqueur. In a small saucepan over high heat, bring remaining 1/2 cup heavy cream to a boil and pour it over chocolate; stir mixture with a wooden spoon until chocolate is melted and very smooth.
<br>step 8: Reserve 13 whole macadamia nuts and chop the rest. Pour cooled caramel into the cooled tart shell and spread evenly with a metal spatula; sprinkle chopped nuts over caramel. Pour chocolate cream on top and spread evenly.
<br>step 9: Arrange 10 whole nuts around the edge of the tart to mark 10 slices; place remaining 3 nuts in the center. Refrigerate the tart for 1 hour or until firm; serve.
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Ingredients
- ½ cup unsalted butter, softened
- ¼ cup white sugar
- 1 egg, beaten
- 1 ⅛ cups cake flour
- 7 tablespoons unsweetened cocoa powder
- ½ cup heavy cream
- ½ cup white sugar
- 2 tablespoons unsalted butter
- 3 ounces semisweet chocolate, chopped
- ¾ teaspoon coffee liqueur
- ½ cup heavy cream
- 1 cup macadamia nuts, whole

Directions
step 1: In a large mixing bowl, cream together 1/2 cup softened butter and 1/4 cup sugar until pale, about 3 minutes; beat in egg.
step 2: In a separate bowl, mix flour and cocoa powder. Using a wooden spoon, stir the dry ingredients into the creamed mixture and gather the dough into a ball. Flatten the dough into a disk and wrap in waxed paper; refrigerate for at least 2 hours.
step 3: Preheat oven to 325 degrees F (165 degrees C).
step 4: On a lightly floured surface, roll out chilled dough into a 10 inch round and about 1/4 inch thickness. Transfer dough to an 8 inch tart pan, pressing dough evenly into pan; prick all over with a fork and freeze for 10 minutes.
step 5: Bake tart shell in preheated oven for 12 minutes; transfer to a rack to cool.
step 6: To make caramel: In a small saucepan over low heat, bring 1/2 cup heavy cream to a simmer. In a heavy medium saucepan over high heat, gradually add 1/2 cup sugar in small amounts, stirring constantly, until it melts and turns golden brown. Remove saucepan from heat and slowly stir in hot cream; stir in 2 tablespoons butter and allow mixture to cool.
step 7: To make chocolate cream: In a medium bowl, combine semisweet chocolate and liqueur. In a small saucepan over high heat, bring remaining 1/2 cup heavy cream to a boil and pour it over chocolate; stir mixture with a wooden spoon until chocolate is melted and very smooth.
step 8: Reserve 13 whole macadamia nuts and chop the rest. Pour cooled caramel into the cooled tart shell and spread evenly with a metal spatula; sprinkle chopped nuts over caramel. Pour chocolate cream on top and spread evenly.
step 9: Arrange 10 whole nuts around the edge of the tart to mark 10 slices; place remaining 3 nuts in the center. Refrigerate the tart for 1 hour or until firm; serve.

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