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Chocolate Macadamia Nut Tart

This delicious Chocolate Macadamia Nut Tart recipe is amazing served with a scoop of ice cream!


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Prep Time: 10 | Cook Time: 45 | Ready In: 2 hours
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Chocolate Macadamia Nut Tart

Chocolate Macadamia Nut Tart

8 ounces dark chocolate, chopped
3 ounces butter
2 cups heavy cream
2 egg yolks
5 ounces macadamia nuts
1 prebaked 10-inch tart shell (Basic tart dough recipe follows)

Basic Tart Dough
1 cup
1/2 cup
1 egg
1/2 cup
A few drops of vanilla extract


Cooking Process:

1.Place the chopped chocolate in the mixing bowl and add the butter.
2.In the small pot, bring the cream to a boil. Remove the pot from the heat and pour the boiling cream over the chocolate and butter. Let sit for 5 minutes, then add the yolks and mix well. Stir the macadamia nuts into the chocolate mixture. Pour the mixture into the tart shell.
3.Refrigerate for 2 hours before serving.

Basic Tart Dough
1. Sift or sieve the flour into the large bowl. In the bowl of the electric mixer, cream the butter (whipping on medium speed to soften and lighten it). Turn the butter into the bowl with the flour and quickly mix the two ingredients, using the wooden spoon. Make a well in the center of the mixture and add the egg, sugar, and vanilla. Use the pastry cutter or two knives to combine the mixture into a dough. Roll it into a ball, wrap in plastic wrap, and let it sit in the refrigerator for 1 hour.
2. Once you are ready to use the dough, remove it from the refrigerator, unwrap, and press the dough down with the hell of your hand to flatter it. On a floured work surface, use a floured rolling pin to roll the dough out to the desired thickness.
3. Working from the center of the dough, use short, quick strokes with the rolling pin to get your dough to the desired thickness - generally about 1/4 inch thick for most pies and tarts. Tears can be repaired bu patting the dough back togehter with fingers, but take care to avoid too many patches, as this will interfere with the proper and even cooking of the dough. When you're ready to transfer the dough to the pan, gently fold the dough in half on itself (so that the circle becomes a half-moon), and gently lift and place it in the pan (which should not be very far away). Carefully unfold the dough so that its shape roughly mirrors the shape of the pan, and using delicate pressure, pat the dough into the corners of the pan. Once you are satisfied that the dough is truly lining the pan, either fold over or cut away the excess dough.

4. Preheat the oven to 390F. Line pastry shell with baking paper and baking weights or rice. Bake for 10 minutes. Remove paper and weights and bake for a further 10 minutes, or unitl pastry is golden, crisp and thoroughly cooked. Allow to cool on wire racks.

Note: Tart dough is much more delicate than pie dough, so it is essential that your ingredients be cold, that the work surface and rolling pin be amply floured, and that you work with a quick and delicate hand.

Nutritional Information:

There are no nutritional values recorded for this Chocolate Macadamia Nut Tart recipe.

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