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Recipe Venus' Chocolate Macadamia Nut Tart (Holiday)
Home Cooking Recipes
Required Ingredients:
- 1/2 cup unsalted butter, softened
- 1/4 cup white sugar
- 1 egg, beaten
- 1 1/8 cups cake flour
- 7 tablespoons unsweetened cocoa powder
- 1/2 cup heavy cream
- 1/2 cup white sugar
- 2 tablespoons unsalted butter
- 3 ounces semisweet chocolate, chopped
- 3/4 teaspoon coffee liqueur
- 1/2 cup heavy cream
- 1 cup macadamia nuts, whole
Preparing/Cooking:
- 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.
- 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.
- Preheat oven to 325 degrees F (165 degrees C).
- 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.
- Bake tart shell in preheated oven for 12 minutes; transfer to a rack to cool.
- 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.
- 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.
- 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.
- 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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