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 <a href="/nuts/macadamianuts/raw.html">Macadamia Nuts</a>, 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.
|
|
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.
|
|
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.
|
| |
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.
|
For Business 
