CHOCOLATE-MACADAMIA NUT TART
This delightful chocolate-nut tart is a standout among a sea of pumpkin, pecan, and apple recipes. The ingredients are simple: buttery, rich macadamia nuts floating amid a dark chocolate-bourbon filling, all atop a crisp pate sucree tart shell.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 11-inch tart
Number Of Ingredients 13
Steps:
- Pate Sucree:In the bowl of a food processor, combine flour and sugar. Add butter, and process until mixture resembles coarse meal, 10 to 20 seconds. In a small bowl, lightly beat egg yolks; add ice water. With machine running, add the egg mixture in a slow, steady stream through the feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Refrigerate at least 1 hour. Dough may be frozen up to 1 month. To thaw, transfer disks to refrigerator overnight, or let stand at room temperature 1 hour.
- Tart:Preheat oven to 400 degrees. On a lightly floured surface, roll out one disk of pate sucree to a 14-inch round, about 1/8 inch thick (reserve remaining disk for another use). Fit into an 11-inch round tart pan with removable bottom; trim dough flush with rim. Use trimmings to patch any thin spots in shell. Refrigerate 30 minutes or up to overnight.
- Meanwhile, in a large bowl, whisk together eggs, sugar, and bourbon until combined. Whisk in flour and salt, then whisk in butter. Stir in chocolate until combined. Pour mixture into chilled tart shell. Cover top with nuts, pressing them halfway down into the filling.
- Bake 10 minutes. Reduce oven temperature to 350 degrees and continue baking until crust and filling are golden, about 35 minutes more. If tart is browning too quickly, tent with aluminum foil. Transfer pan to a wire rack and let cool completely. Tart can be stored in an airtight container at room temperature up to 2 days.
WARM CHOCOLATE & MACADAMIA NUT TARTS
The only rule with these is to eat them straight from the oven while the centres are still gooey... but that's no hardship
Provided by James Martin
Categories Dessert, Dinner, Treat
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 190C/fan 170C/gas 5. Roll out the pastry to the thickness of a £1 coin and line 4 tartlet cases (about 10 x 3cm). Trim the excess off by rolling a rolling pin over the top of the cases to make a neat edge. Firm up in the freezer for 30 mins. Line with greaseproof paper and baking beans, then cook on a baking sheet for 15 mins. Remove the beans and paper, then cook for 3-5 mins more until the pastry is pale golden and biscuity.
- While the pastry is cooking, melt the chocolate, cream and alcohol, if using, in a heatproof bowl over a pan of barely simmering water. Meanwhile, whisk the eggs, yolk and sugar until light and frothy. Briefly whisk the melted chocolate into the eggs and fold through most of the chopped macadamia nuts.
- Divide the chocolate mixture between the cases and scatter with the remaining nuts. Uncooked tarts can now be frozen. Bake for 12 mins or 20 mins from frozen. The tops of the tarts will soufflé up and they should still be soft in the middle. Serve sprinkled with icing sugar.
Nutrition Facts : Calories 1015 calories, Fat 69 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 56 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.6 milligram of sodium
HAWAIIAN CHOCOLATE MACADAMIA NUT TART
The niu (coconut) really adds to this easy, modern, Hawaiian desert. This is frequently served in lieu of pecan pie during the holidays. It can be served warm with vanilla ice cream or cold with whipping cream, and can be made a day in advance of your Hawaiian feast!
Provided by BRANDY20001
Categories Desserts Pies Tarts
Time 1h8m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Toast macadamia nut pieces, and coconut flakes in separate pans in the preheated oven until golden brown, about 8 minutes. Remove to cool.
- Press one of the pie crusts onto the bottom of a 12 to 14-inch fluted tart pan. Cut the remaining pie crust into strips, and use it to fill in the edges of the tart pan, ensuring that the crust is completely sealed. Gently press the chocolate chips into the pie crust, and set aside.
- In a large bowl, whisk together the eggs, vanilla, and corn syrup until smooth. Stir in the sugar, margarine, macadamia nuts, and coconut flakes. Pour over pie crust.
- Bake in preheated oven until a knife inserted halfway between the center and the edge of the crust comes out clean, 50 to 55 minutes. Cool completely on a wire rack.
Nutrition Facts : Calories 706.9 calories, Carbohydrate 82.3 g, Cholesterol 55.8 mg, Fat 42.9 g, Fiber 5.8 g, Protein 7.2 g, SaturatedFat 15.8 g, Sodium 272.7 mg, Sugar 44.3 g
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