-
-
My review
Venus' Chocolate Macadamia Nut Tart
0
VIVANET
"Creamy chocolate paired with smooth caramel and macadamia nuts over a delicious butter tart shell is the ultimate for a Valentine's Dessert."
Added to shopping list.
Go to shopping list.
Ingredients
4 h servings 378Original recipe yields 12 servings (1 - 8 inch tart)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 3Most helpful
Most positive
Least positive
Newest
3/18/2007
This tart was amazing! I made it in a slightly larger pan, so I had to make extra chocolate cream. The whole thing turned out very well. I think the key is letting the sugar caramelize before ad...
2/16/2006
This has the potential to be a good dessert. It has great ingredients but... I took a chance on this for Valentines Day dessert and it wasn't that great. My carmel was runny after letting it coo...