Chocolate Macadamia Nut Tart

Chocolate Macadamia Nut Tart

Prep Time: 0

Yield: 0

Chocolate Macadamia Nut Tart

Ingredients

  • 1 1/2 cups unsalted macadamia nuts
  • 6 ounces bittersweet chocolate, coarsely chopped
  • 2 teaspoons unsalted butter
  • 2 whole eggs
  • 1 egg white
  • 2/3 cup sugar
  • 2/3 cup dark corn syrup
  • 1 teaspoon rum
  • Chocolate pastry shell
  • Unsweetened whipped cream, for garnish

Instructions

  1. Preheat oven to 350 degrees.

    Place macadamia nuts in a medium skillet and toast over low heat, stirring often until golden brown all over, about 8 minutes. Do not burn. Set aside to cool completely.

    In a double boiler, combine the chocolate and butter and melt, stirring over moderate heat. Set aside to cool slightly.

    In a large bowl, whisk the whole eggs, egg white, sugar and corn syrup until combined. Stir in the rum, the cooled chocolate mixture and the nuts until blended. Pour the filling into the partially baked chocolate pastry shell and bake for about 45 minutes, until the center is set and does not wiggle. Set aside to cool on a rack. Serve at room temperature or chilled, garnish with whipped cream.
http://www.culinarycafe.com/2009/08/17/Chocolate-Macadamia-Nut-Tart/

Chocolate Macadamia-Nut Tart

Chocolate Macadamia-Nut Tart

Prep Time: 0

Yield: 0

Chocolate Macadamia-Nut Tart

Ingredients

  • 2 1/2 cups unsalted whole macadamia nuts (10 1/2 ounces)
  • 6 ounces semisweet chocolate, chopped
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled to room temperature
  • 1/4 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1/2 tablespoon bourbon
  • 1 cup sugar
  • 2 large eggs
  • 1/2 recipe basic pie crust

Instructions

  1. 1. Heat oven to 400°. On a lightly floured surface, roll pâte sucree into a 14-inch circle. Fit pastry into an 11-inch tart pan; trim dough evenly along edge. Use trimmings to patch any thin spots in shell. Refrigerate 30 minutes. Meanwhile, in a large bowl, whisk eggs, sugar, and bourbon until combined. Whisk in flour and salt. Whisk in butter. Stir in chocolate. Pour into chilled tart shell. Cover top with nuts, pressing them halfway down into the filling.

    2. Bake for 10 minutes. Reduce heat to 350°, 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.
http://www.culinarycafe.com/2009/08/17/Chocolate-Macadamia-Nut-Tart/