* For destinations within the contiguous U.S., orders totaling $59 or more (before tax) ship free and orders below $59 require payment for shipping. The price of shipping is available in Checkout. Multiple shipping addresses count separately. For other destinations (including international), shipping cost is calculated at checkout. Delivery date will be estimated at checkout. See Full Details
cup <a href="/nuts/macadamianuts/raw.html">Macadamia Nuts</a>, whole
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.
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.
All recipes are listed in good faith and Nuts.com fully respects
copyright protection and private property of original recipe authors.
If a recipe is listed against an author's wishes, please contact us and we
will remove the recipe immediately.