Submitted by: Brigid
| Recipe Ingredients: |
| 1/2 |
cup unsalted butter |
| 1/4 |
cup white sugar |
| 1 |
egg beaten |
| 1 1/8 |
cups cake flour |
| 7 |
tbsp unsweetened cocoa powder |
| 1/2 |
cup heavy cream |
| 1/2 |
cup white sugar |
| 3 |
tbsp unsalted butter |
| 3 |
ounces semisweet chocolate, chopped |
| 3/4 |
tsp coffee liqueur |
| 1/2 |
cup heavy cream |
| 1 |
cup Macadamia Nuts, whole |
Cooking Directions: |
| 1. |
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.
|
| 2. |
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.
|
| 3. |
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.
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| 4. |
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.
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| 5. |
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.
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Raw Macadamia Nuts
Raw macadamia nuts are a true nut lover's delight! The uniquely flavorful and creamy taste of a raw macadamia is incomparable. They're perfect for baking and loaded with protein and calcium.
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