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Hawaiian Vintage Chocolate Caramel Macadamia Nut Tarts

Delightful Hawaiian Vintage Chocolate Caramel Macadamia Nut Tarts recipe by: Chef Mark Okumura,Alan Wong's Restaurant  Yield: 8 - 4" tarts.

Recipe courtesy of http://hawaiianchocolate.com


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Prep Time: 15 | Cook Time: 15 | Ready In: 30
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US Metric

Crust:

2 1/2 cups

1/3 cup sugar

1 cup butter

1 large egg

1 tsp. Vanilla

Topping:

1 1/2 cups sugar

1/2 cup water

4 Tbs. light corn syrup

1/2 cup butter

1/2 cup whipping cream

2 cups diced macadamia nuts

Filling:

1/2 lb. Hawaiian Vintage Chocolate semisweet chocolate

3/4 cup whipping cream

Sauce:

1/4 lb. Hawaiian Vintage Chocolate semisweet chocolate

1/4 cup whipping cream

Order Alan Wong's New Wave Luau Cookbook

New Wave Luau Cookbook


Cooking Process:

Crust: Combine flour, sugar and salt. Cut butter into mixture. Combine egg with vanilla extract and add to the mixture until it forms a ball. Roll pieces of dough to 1/8" thick and like 8 - 4" tart pans. Bake at 350 until golden brown.

Filling: Heat cream just to the boiling point. Pour over chocolate. Let sit 2 minutes and stir until smooth. Pour into cooled crusts and refrigerate.

Topping: Boil Sugar, water, corn syrup and salt in heavy sauce pan over medium high heat. Caramelize to a dark amber color. Remove from heat and add butter and cream. Add macadamia nuts last. Spoon and carefully spread over chocolate layer. Refrigerate.

Sauce: Place chocolate in a small bowl. Heat cream just to the boiling point. Pour over the pistoles. Let sit for 2 minutes and stir until smooth. Cool to room temperature and pour over tarts. Garnish with mango or pineapple slices.

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