CHOCOLATE MACADAMIA NUT CANDY
Steps:
- Line a 24-count mini muffin tin with cupcake liners. In a large bowl, mix together the macadamia nuts, papaya and pineapple.
- Over a double boiler or in the microwave, melt the chocolate. Pour the melted chocolate over the nut and fruit mixture and stir to combine. The nuts and fruit should be completely coated in chocolate. Divide the mixture evenly among the cupcake liners, about 2 tablespoons in each. Sprinkle the toasted coconut or Hawaiian pink salt over the melted chocolate to garnish, if desired. Refrigerate to set for about 30 minutes.
CHOCOLATE-NUT CARAMEL TART
With just a few ingredients and in less time than you'd think, this sinfully rich tart is ready to go. It's a good recipe to have up your sleeve for any gathering. -Kathy Specht, Clinton, Montana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 450°. Unroll pastry into a 9-in. fluted tart pan with removable bottom. Press onto bottom and up sides of pan; trim pastry even with edge (discard trimmed pastry or save for another use). Generously prick bottom of crust with a fork. Bake 9-11 minutes or until golden brown. Cool completely on a wire rack., Reserve 2 tablespoons Nutella for topping; spread remaining Nutella into cooled crust. In a small saucepan, combine caramels and cream; cook over medium-low heat until blended, stirring occasionally. Remove from heat; stir in macadamia nuts. Spread evenly over Nutella., In a microwave, heat reserved Nutella until warmed; drizzle over filling. Refrigerate 1 hour or until firm. If desired, serve with whipped cream.
Nutrition Facts :
VENUS' CHOCOLATE MACADAMIA NUT TART
Steps:
- 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.
Nutrition Facts : Calories 377.7 calories, Carbohydrate 30.5 g, Cholesterol 68.1 mg, Fat 28.6 g, Fiber 2.7 g, Protein 4.1 g, SaturatedFat 13.6 g, Sodium 16.1 mg, Sugar 16.8 g
MACADAMIA CARAMEL TART
Knowing my co-workers are willing guinea pigs, I tried this recipe for an office potluck. When I returned from a break, I found a big frilly blue ribbon on my desk with a note from the boss, saying, "You get a blue ribbon for bringing us a 'slice of heaven'!" -Debbie Emerick, Castle Rock, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 10-12 servings.
Number Of Ingredients 7
Steps:
- In a food processor, combine the flour, 1/2 cup sugar and butter. Cover and pulse until blended. Add eggs; pulse until blended. On a lightly floured surface, gently knead dough 5 times or until a ball is formed., Between two sheets of waxed paper, roll two-thirds of dough into a 13-in. circle; press onto the bottom and 2 in. up the sides of an ungreased 9-in. springform pan. Cover and chill. Roll remaining dough into a 9-in. circle; chill., In a large heavy skillet, cook and stir the remaining sugar over medium heat until melted and dark brown, about 20 minutes. Slowly stir in cream until blended. Remove from the heat; stir in nuts. , Cool for 15 minutes. Pour into prepared pan. Top with 9-in. pastry circle. Fold pastry from sides of pan over the top pastry; seal edges with a fork. Brush top with egg white., Bake at 325° for 50-55 minutes or until golden brown. cool on a wire rack for 20 minutes. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Cool completely before cutting.
Nutrition Facts : Calories 681 calories, Fat 45g fat (18g saturated fat), Cholesterol 103mg cholesterol, Sodium 252mg sodium, Carbohydrate 68g carbohydrate (43g sugars, Fiber 3g fiber), Protein 7g protein.
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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