CHOCOLATE-MACADAMIA NUT TART
This delightful chocolate-nut tart is a standout among a sea of pumpkin, pecan, and apple recipes. The ingredients are simple: buttery, rich macadamia nuts floating amid a dark chocolate-bourbon filling, all atop a crisp pate sucree tart shell.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 11-inch tart
Number Of Ingredients 13
Steps:
- Pate Sucree:In the bowl of a food processor, combine flour and sugar. Add butter, and process until mixture resembles coarse meal, 10 to 20 seconds. In a small bowl, lightly beat egg yolks; add ice water. With machine running, add the egg mixture in a slow, steady stream through the feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Refrigerate at least 1 hour. Dough may be frozen up to 1 month. To thaw, transfer disks to refrigerator overnight, or let stand at room temperature 1 hour.
- Tart:Preheat oven to 400 degrees. On a lightly floured surface, roll out one disk of pate sucree to a 14-inch round, about 1/8 inch thick (reserve remaining disk for another use). Fit into an 11-inch round tart pan with removable bottom; trim dough flush with rim. Use trimmings to patch any thin spots in shell. Refrigerate 30 minutes or up to overnight.
- Meanwhile, in a large bowl, whisk together eggs, sugar, and bourbon until combined. Whisk in flour and salt, then whisk in butter. Stir in chocolate until combined. Pour mixture into chilled tart shell. Cover top with nuts, pressing them halfway down into the filling.
- Bake 10 minutes. Reduce oven temperature to 350 degrees and continue baking until crust and filling are golden, about 35 minutes more. If tart is browning too quickly, tent with aluminum foil. Transfer pan to a wire rack and let cool completely. Tart can be stored in an airtight container at room temperature up to 2 days.
CHOCOLATE MACADAMIA TARTLETS
Bite into the chocolate pastry shell and reveal a center of gooey caramel and toasted nuts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 4 two-by-four-inch tartlets
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Place dough on a piece of parchment; roll out to 1/8 inch thick. Transfer to a baking sheet; chill 10 minutes. Remove from refrigerator; cut dough into four 3 3/4-by-5 1/2-inch rectangles. Fit dough into four 2-by-4-inch tart pans with removable bottoms, pressing into corners. Prick bottom of tarts all over with a fork. Chill at least 15 minutes.
- Meanwhile, spread nuts in a single layer on a rimmed baking sheet; toast until golden and fragrant, about 10 minutes. Remove from oven; set aside.
- Remove shells from refrigerator; line with parchment, pressing into edges. Fill with dried beans or pie weights. Place on a baking sheet; bake 20 minutes. Remove paper and beans; continue baking until crust is firm, 5 to 7 minutes. Transfer to a wire rack to cool completely.
- Make caramel: In a small saucepan, bring sugar, corn syrup, and the water to a boil over medium-high heat; wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Reduce heat to low; cook, swirling pan to color evenly, until caramel is a rich amber color. Remove from heat; carefully add 1/4 cup cream (it will spatter), butter, creme fraiche, vanilla, and salt. Stir until smooth. Let cool slightly; stir in nuts.
- Melt 5 ounces chocolate in a heatproof bowl set over a pan of simmering water. Pour 1 1/2 tablespoons chocolate into each shell; spread to coat evenly. Chill until set, about 10 minutes. Remove from refrigerator; pour caramel into shell. Set aside.
- Make ganache: Place remaining 3 ounces chocolate in a heatproof bowl. Bring remaining 3/4 cup cream to a boil in a small saucepan. Pour over chocolate; whisk until smooth. Cool until slightly thickened, about 10 minutes. Pour 2 1/2 tablespoons over caramel; smooth with an offset spatula. Store at room temperature, in an airtight container, up to 1 day.
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
CHOCOLATE MACADAMIA NUT PIE
Steps:
- To prepare the crust, in a bowl, using an electric mixer on low speed, cream the butter and sugar together. Add the egg yolk, cream, and vanilla and mix well. In another bowl, sift together the flour, cocoa, and salt. Mix the flour mixture with the wet ingredients until incorporated. Press into a square on a piece of plastic wrap, wrap in the plastic, and refrigerate for 1 to 2 hours.
- Remove the dough from the refrigerator, unwrap, and knead on a floured work surface until the dough is pliable. If using a 10-inch fluted tart pan with a removable bottom, roll the dough out to 1/4-inch thick and 12 inches in diameter. Spray the tart pan with vegetable-oil cooking spray. Carefully transfer the dough to the prepared pan and press firmly into the bottom and sides of the pan. Using a rolling pin, press down on the pan edges to trim off the excess dough. If using individual 3-inch tartlet pans with removable bottoms, divide the dough into 8 equal parts. Roll each one out to 1/4 inch thick and 4 inches in diameter. Spray the tartlet pans with vegetable-oil cooking spray. Carefully transfer each dough round to a prepared tartlet pan and press firmly into the bottom and sides of the pans. Using a rolling pin, press down on the edges of the pans to trim off the excess dough. Refrigerate the lined tart or tartlet pans for 20 minutes.
- Preheat the oven to 350 degrees. Line the pastry shells with aluminum foil. Bake the 10-inch tart for 15 minutes, or the tartlets for 10 minutes, until the pastry begins to pull away from the sides of the pan. Remove the shells from the oven and allow to cool before removing the foil. Decrease the oven temperature to 300 degrees.
- To prepare the filling, in a small saucepan, melt the butter over low heat. Stir in the chocolate until completely melted. In a bowl, mix the eggs, sugar, and corn syrup together. Add the chocolate mixture to the egg mixture and mix well. Add the vanilla extract and mix well. Fold in the nuts.
- Pour the filling into the prebaked shells. Bake the 1-inch tart for about 1 hour and 20 minutes, or the tartlets for 35 to 40 minutes, untill the filling puffs up in the center but is not cracked. Allow to cool on racks and then refrigerate for 2 hours to make unmolding easier.
- To prepare the whipped cream, combine all the ingredients in a bowl, and whip with an electric mixer on high speed until stiff peaks form.
- To unmold, remove the pan sides and slide the pie or tarts onto a serving plate. Serve the pie at room temperature with the whipped cream and chopped nuts.
- Makes 1 (10-inch) pie or 8 individual tarts.
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 COCONUT TART
Categories Egg Dessert Bake Thanksgiving Kid-Friendly Coconut Macadamia Nut Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into tart pan and trim edges. Chill shell until firm, about 30 minutes.
- Put oven rack in middle position and preheat oven to 375°F.
- Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Bake until side is set and edge is pale golden, about 20 minutes. Carefully remove foil and weights and bake shell until deep golden, 10 to 15 minutes more. Leave oven on.
- Whisk together eggs, brown sugar, vanilla, and salt until combined, then whisk in melted butter, nuts, and coconut. Pour filling into tart shell and bake until set in center, 25 to 30 minutes. Cool in pan on a rack 30 minutes, then remove side of pan and cool tart to room temperature, 1 1/2 to 2 hours more.
WARM CHOCOLATE & MACADAMIA NUT TARTS
The only rule with these is to eat them straight from the oven while the centres are still gooey... but that's no hardship
Provided by James Martin
Categories Dessert, Dinner, Treat
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 190C/fan 170C/gas 5. Roll out the pastry to the thickness of a £1 coin and line 4 tartlet cases (about 10 x 3cm). Trim the excess off by rolling a rolling pin over the top of the cases to make a neat edge. Firm up in the freezer for 30 mins. Line with greaseproof paper and baking beans, then cook on a baking sheet for 15 mins. Remove the beans and paper, then cook for 3-5 mins more until the pastry is pale golden and biscuity.
- While the pastry is cooking, melt the chocolate, cream and alcohol, if using, in a heatproof bowl over a pan of barely simmering water. Meanwhile, whisk the eggs, yolk and sugar until light and frothy. Briefly whisk the melted chocolate into the eggs and fold through most of the chopped macadamia nuts.
- Divide the chocolate mixture between the cases and scatter with the remaining nuts. Uncooked tarts can now be frozen. Bake for 12 mins or 20 mins from frozen. The tops of the tarts will soufflé up and they should still be soft in the middle. Serve sprinkled with icing sugar.
Nutrition Facts : Calories 1015 calories, Fat 69 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 56 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.6 milligram of sodium
CHOCOLATE-CARAMEL MACADAMIA NUT TART
A bittersweet chocolate ganache is spread in the bottom of the crust and is also piped on top of the nutty caramel filling. From December 2009 Bon Appetit magazine. Preparation time includes chilling times.
Provided by Pinay0618
Categories Tarts
Time 3h50m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- For crust:.
- Blend flour, powdered sugar, and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add 1 tablespoon ice water and blend just until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry. Transfer dough to 9-inch-diameter tart pan with removable bottom. Using lightly floured fingers, press dough firmly and evenly onto bottom and up sides of pan. Chill crust 1 hour.
- Position rack in center of oven and preheat to 375°F Line crust with foil; fill with dried beans or pie weights. Bake crust until pale golden around edges and sides are set, about 20 minutes. Remove foil and beans; bake until crust is golden and cooked through, about 14 minutes. Transfer to rack and cool crust completely in pan.
- For ganache:
- Bring cream to simmer in heavy small saucepan. Remove from heat. Add chocolate; stir until smooth.
- Spoon 3 tablespoons ganache into 1 corner of small resealable plastic bag and seal; set aside at room temperature for piping. Spread remaining ganache evenly over bottom of crust. Sprinkle chopped macadamia nuts evenly over ganache layer in crust. Freeze crust while preparing caramel filling.
- For caramel filling:.
- Combine sugar and 1/3 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is golden amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove pan from heat. Add cream and butter; stir until any caramel bits dissolve and mixture is smooth. Attach candy thermometer to side of pan and bring mixture to boil over medium-high heat. Boil without stirring until thermometer registers 240°F, about 2 1/2 minutes longer. Remove from heat. Whisk in vanilla and salt.
- Remove crust from freezer. Working quickly, pour caramel filling into crust. Gently shake tart pan to allow filling to settle evenly in crust. Cool completely at room temperature, about 3 hours. Remove crust from freezer.
- Place reserved resealable plastic bag with chocolate ganache in microwave and heat in 5-second intervals just until smooth and pourable. Using scissors, cut off very small tip from corner of bag with ganache. Pipe ganache decoratively over caramel filling in crosshatch pattern. Chill until chocolate is set, about 20 minutes. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled. Bring tart to room temperature before serving.
- Remove sides from tart pan. Place tart on platter. Cut into wedges and serve with vanilla ice cream, if desired.
Nutrition Facts : Calories 493.8, Fat 36.6, SaturatedFat 15.7, Cholesterol 63.8, Sodium 301.4, Carbohydrate 41.8, Fiber 1.9, Sugar 29.8, Protein 3.4
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 :
CHOCOLATE MACADAMIA NUT TART
This tart, which makes splendid use of macadamias nuts, is best baked several hours in advance and served at room temperature.
Provided by Chef mariajane
Categories Tarts
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400°F
- On a lightly floured surface, roll pâte sucrée into a 14-inch circle. Fit pastry into an 11-inch tart pan; trim dough evenly along edges. Use trimmings to patch any thin spots in shell. Refrigerate 30 minutes. Meanwhile, in a large bowl, whisk eggs, sugar, and bourbon until combined. Wisk in flour, salt and butter; stir in chocolate. Pour mixture into chilled tart shell. Cover top with nuts, pressing them halfway down into filling.
- Bake for 10 minutes. Reduce heat to 350F and continue baking until crust and nuts are golden, about 35 minutes. If tart gets too brown, place aluminum foil over top for remainder of cooking time. Cool on wire rack.
Nutrition Facts : Calories 564.7, Fat 49.1, SaturatedFat 18.6, Cholesterol 78.9, Sodium 79.9, Carbohydrate 34.6, Fiber 5.9, Sugar 21.8, Protein 6.9
More about "chocolate macadamia nut tart recipes"
CHOCOLATE-MACADAMIA TART RECIPE - MICHEL RICHARD
From foodandwine.com
1/5 Category TartsServings 1Total Time 1 hr
- Preheat the oven to 325°. Butter a 9-inch pie plate. In a heatproof bowl, microwave the cream and chocolate for 25 seconds until melted. Whisk until smooth. Let cool to warm. Whisk in the eggs, maple, sugar and salt.
- Pour the mixture into the pie plate. Insert the macadamias in an even layer. Bake the tart for 40 minutes, until the custard is just set. Let cool. Cut into wedges and serve.
CHOCOLATE-MACADAMIA TART RECIPE - PILLSBURY.COM
From pillsbury.com
CARAMEL-CHOCOLATE MACADAMIA TART RECIPE - PUREWOW
From purewow.com
CHOCOLATE-CARAMEL MACADAMIA NUT TART RECIPE | EPICURIOUS
From epicurious.com
MACADAMIA NUT-CHOCOLATE TARTS | RACHAEL RAY IN SEASON
THE BEST MACADAMIA TART - VEENA AZMANOV
From veenaazmanov.com
MACADAMIA NUT TART - CHARLOTTE PUCKETTE
From charlottepuckette.com
CHOCOLATE MOUSSE MACADAMIA TART RECIPE
From pillsbury.com
CHOCOLATE MACADAMIA NUT TART #SUNDAYSUPPER
From dessertsrequired.com
CHOCOLATE SILK MACADAMIA NUT TART - FOOD NETWORK
From foodnetwork.ca
3.3/5 (3)Total Time 10 minsServings 12
CHOCOLATE CARAMEL MACADAMIA TART | CANADIAN LIVING
From canadianliving.com
CHOCOLATE MACADAMIA NUT TART – RECIPES NETWORK
From recipenet.org
WHITE CHOCOLATE MACADAMIA NUT TART | KING ARTHUR BAKING
From kingarthurbaking.com
10 BEST MACADAMIA NUT DESSERT RECIPES - YUMMLY
From yummly.com
HOW TO MAKE THE BEST CARAMEL AND MACADAMIA NUT TART - EASY …
From meatandtravel.com
EASY MACADAMIA NUTS RECIPES & IDEAS | FOOD & WINE
From foodandwine.com
CHILLI CHOCOLATE MACADAMIA TART - AUSTRALIAN MACADAMIAS
From australian-macadamias.org
FLOURLESS CHOCOLATE MACADAMIA NUT TART RECIPE | GOOD FOOD
From goodfood.com.au
NUTS.COM
From nuts.com
CHOCOLATE-CARAMEL MACADAMIA NUT TART - FIX FEAST FLAIR
From fixfeastflair.com
VENUS' CHOCOLATE MACADAMIA NUT TART | RECIPESTY
From recipesty.com
CHOCOLATE MACADAMIA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHOCOLATE MACADAMIA NUT TART - KATE THE BAKER
From katethebaker.com
CHOCOLATE SILK MACADAMIA NUT TART | CANADIAN LIVING
From canadianliving.com
MACADAMIA TART RECIPE | LAND O’LAKES
From landolakes.com
RECIPE FOR VENUS' CHOCOLATE MACADAMIA NUT TART - NUTS.COM
From nuts.com
SALTED CARAMEL MACADAMIA CHOCOLATE TART - SIMPLY DELICIOUS
From simply-delicious-food.com
CHOCOLATE MACADAMIA NUT TART - KEVIN IS COOKING
From keviniscooking.com
24 BEST MACADAMIA NUT RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
CHOCOLATE GANACHE TART WITH MACADAMIA AND COCONUT
From contemplatingsweets.com
CHOCOLATE-CARAMEL MACADAMIA NUT TART RECIPE - VERMONT CREAMERY
From vermontcreamery.com
MACADAMIA NUT TART - BAKERITA
From bakerita.com
WHITE CHOCOLATE, MACADAMIA NUT AND PERSIMMON TARTLETS - RICARDO
From ricardocuisine.com
VENUS' CHOCOLATE MACADAMIA NUT TART RECIPE - RECIPES.NET
From recipes.net
MACADAMIA NUT TART RECIPE | MYRECIPES
From myrecipes.com
CHOCOLATE-CARAMEL MACADAMIA NUT TART - SIDE DISH RECIPES
From fooddiez.com
You'll also love