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Venus' Chocolate Macadamia Nut Tart

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Venus' Chocolate Macadamia Nut Tart

Venus' Chocolate Macadamia Nut Tart

You can never have too many dessert recipes, so give Venus' Chocolate Macadamia Nut Tart a try. This recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains about 8g of protein, 35g of fat, and a total of 519 calories. This recipe serves 6. From preparation to the plate, this recipe takes approximately 4 hours. A mixture of butter, cocoa powder, egg, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

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.
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ButterButter
CreamCream
SugarSugar
EggEgg
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Mixing BowlMixing Bowl
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.
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Cocoa PowderCocoa Powder
DoughDough
All Purpose FlourAll Purpose Flour
WrapWrap
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Wooden SpoonWooden Spoon
BowlBowl
3
Preheat oven to 325 degrees F (165 degrees C).
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OvenOven
4
On a lightly floured surface, roll out chilled dough into a 10 inch round and about 1/4 inch thickness.
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DoughDough
RollRoll
5
Transfer dough to an 8 inch tart pan, pressing dough evenly into pan; prick all over with a fork and freeze for 10 minutes.
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DoughDough
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Tart FormTart Form
Frying PanFrying Pan
6
Bake tart shell in preheated oven for 12 minutes; transfer to a rack to cool.
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OvenOven
7
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.
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Heavy CreamHeavy Cream
CaramelCaramel
SugarSugar
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Sauce PanSauce Pan
8
Remove saucepan from heat and slowly stir in hot cream; stir in 2 tablespoons butter and allow mixture to cool.
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ButterButter
CreamCream
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Sauce PanSauce Pan
9
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.
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Semisweet ChocolateSemisweet Chocolate
CreamCream
ChocolateChocolate
LiqueurLiqueur
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Wooden SpoonWooden Spoon
Sauce PanSauce Pan
BowlBowl
10
Reserve 13 whole macadamia nuts and chop the rest.
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Macadamia NutsMacadamia Nuts
11
Pour cooled caramel into the cooled tart shell and spread evenly with a metal spatula; sprinkle chopped nuts over caramel.
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CaramelCaramel
SpreadSpread
NutsNuts
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SpatulaSpatula
12
Pour chocolate cream on top and spread evenly.
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ChocolateChocolate
SpreadSpread
CreamCream
13
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.
Ingredients you will need
NutsNuts
DifficultyExpert
Ready In4 hrs
Servings6
Health Score5
Dish TypesSide Dish
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