Venus' Chocolate Macadamia Nut Tart

Name: Venus' Chocolate Macadamia Nut Tart
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 6
Cuisine: Global
Ingredients: 266 milliliters cake flour; 1 teaspoons coffee liqueur; 1 egg, beaten; 118 milliliters heavy cream; 237 milliliters macadamia nuts, whole; 85 grams semisweet chocolate, chopped; 2 Tbsps unsalted butter; 7 Tbsps unsweetened cocoa powder; 118 milliliters white sugar

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

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.

Ingredients you will need

Butter

Cream

Sugar

Egg

Equipment you will use

Mixing Bowl

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.

Ingredients you will need

Cocoa Powder

Dough

All Purpose Flour

Wrap

Equipment you will use

Wooden Spoon

Bowl

Preheat oven to 325 degrees F (165 degrees C).

Equipment you will use

Oven

On a lightly floured surface, roll out chilled dough into a 10 inch round and about 1/4 inch thickness.

Ingredients you will need

Dough

Roll

Transfer dough to an 8 inch tart pan, pressing dough evenly into pan; prick all over with a fork and freeze for 10 minutes.

Ingredients you will need

Dough

Equipment you will use

Tart Form

Frying Pan

Bake tart shell in preheated oven for 12 minutes; transfer to a rack to cool.

Equipment you will use

Oven

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.

Ingredients you will need

Heavy Cream

Caramel

Sugar

Equipment you will use

Sauce Pan

Remove saucepan from heat and slowly stir in hot cream; stir in 2 tablespoons butter and allow mixture to cool.

Ingredients you will need

Butter

Cream

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Semisweet Chocolate

Cream

Chocolate

Liqueur

Equipment you will use

Wooden Spoon

Sauce Pan

Bowl

Reserve 13 whole macadamia nuts and chop the rest.

Ingredients you will need

Macadamia Nuts

Pour cooled caramel into the cooled tart shell and spread evenly with a metal spatula; sprinkle chopped nuts over caramel.

Ingredients you will need

Caramel

Spread

Nuts

Equipment you will use

Spatula

Pour chocolate cream on top and spread evenly.

Ingredients you will need

Chocolate

Spread

Cream

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

Nuts