Recipes Desserts Pies Tarts Venus' Chocolate Macadamia Nut Tart 4.0 (4) 3 Reviews 2 Photos Creamy chocolate paired with smooth caramel and macadamia nuts over a delicious butter tart shell is the ultimate for a Valentine's Dessert. Recipe by VIVANET Updated on July 14, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 2 Prep Time: 40 mins Cook Time: 10 mins Additional Time: 3 hrs 10 mins Total Time: 4 hrs Servings: 12 Yield: 1 to 8 - inch tart Jump to Nutrition Facts 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 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. I Made It Print Nutrition Facts (per serving) 378 Calories 29g Fat 31g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 378 % Daily Value * Total Fat 29g 37% Saturated Fat 14g 68% Cholesterol 68mg 23% Sodium 16mg 1% Total Carbohydrate 31g 11% Dietary Fiber 3g 10% Total Sugars 17g Protein 4g Vitamin C 0mg 1% Calcium 32mg 2% Iron 2mg 12% Potassium 126mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved