Chocolate Macadamia Tartlets Recipes

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CHOCOLATE-MACADAMIA NUT TART



Chocolate-Macadamia Nut Tart image

This delightful chocolate-nut tart is a standout among a sea of pumpkin, pecan, and apple recipes. The ingredients are simple: buttery, rich macadamia nuts floating amid a dark chocolate-bourbon filling, all atop a crisp pate sucree tart shell.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 11-inch tart

Number Of Ingredients 13

2 1/2 cups unbleached all-purpose flour
3 tablespoons sugar
2 sticks (1 cup) cold unsalted butter, cut into small pieces
2 large egg yolks
1/4 cup ice water
1/2 cup unbleached all-purpose flour, plus more for dusting
2 large eggs
1 cup sugar
1/2 tablespoon bourbon
1/4 teaspoon kosher salt
1 1/2 sticks (3/4 cup) unsalted butter, melted and cooled to room temperature
6 ounces semisweet chocolate, finely chopped
2 1/2 cups unsalted whole macadamia nuts (10 1/2 ounces)

Steps:

  • Pate Sucree:In the bowl of a food processor, combine flour and sugar. Add butter, and process until mixture resembles coarse meal, 10 to 20 seconds. In a small bowl, lightly beat egg yolks; add ice water. With machine running, add the egg mixture in a slow, steady stream through the feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Refrigerate at least 1 hour. Dough may be frozen up to 1 month. To thaw, transfer disks to refrigerator overnight, or let stand at room temperature 1 hour.
  • Tart:Preheat oven to 400 degrees. On a lightly floured surface, roll out one disk of pate sucree to a 14-inch round, about 1/8 inch thick (reserve remaining disk for another use). Fit into an 11-inch round tart pan with removable bottom; trim dough flush with rim. Use trimmings to patch any thin spots in shell. Refrigerate 30 minutes or up to overnight.
  • Meanwhile, in a large bowl, whisk together eggs, sugar, and bourbon until combined. Whisk in flour and salt, then whisk in butter. Stir in chocolate until combined. Pour mixture into chilled tart shell. Cover top with nuts, pressing them halfway down into the filling.
  • Bake 10 minutes. Reduce oven temperature to 350 degrees and continue baking until crust and filling are golden, about 35 minutes more. If tart is browning too quickly, tent with aluminum foil. Transfer pan to a wire rack and let cool completely. Tart can be stored in an airtight container at room temperature up to 2 days.

CHOCOLATE MACADAMIA TARTLETS



Chocolate Macadamia Tartlets image

Bite into the chocolate pastry shell and reveal a center of gooey caramel and toasted nuts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 4 two-by-four-inch tartlets

Number Of Ingredients 11

1/2 cup (about 2 1/4 ounces) macadamia nuts, halved
1 cup sugar
2 tablespoons light corn syrup
2 tablespoons water
1 cup heavy cream
4 tablespoons unsalted butter
1 tablespoon creme fraiche
1/2 teaspoon pure vanilla extract
Pinch of coarse salt, preferably sea salt
8 ounces bittersweet chocolate, finely chopped
Chocolate Tart Dough

Steps:

  • Preheat oven to 375 degrees. Place dough on a piece of parchment; roll out to 1/8 inch thick. Transfer to a baking sheet; chill 10 minutes. Remove from refrigerator; cut dough into four 3 3/4-by-5 1/2-inch rectangles. Fit dough into four 2-by-4-inch tart pans with removable bottoms, pressing into corners. Prick bottom of tarts all over with a fork. Chill at least 15 minutes.
  • Meanwhile, spread nuts in a single layer on a rimmed baking sheet; toast until golden and fragrant, about 10 minutes. Remove from oven; set aside.
  • Remove shells from refrigerator; line with parchment, pressing into edges. Fill with dried beans or pie weights. Place on a baking sheet; bake 20 minutes. Remove paper and beans; continue baking until crust is firm, 5 to 7 minutes. Transfer to a wire rack to cool completely.
  • Make caramel: In a small saucepan, bring sugar, corn syrup, and the water to a boil over medium-high heat; wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Reduce heat to low; cook, swirling pan to color evenly, until caramel is a rich amber color. Remove from heat; carefully add 1/4 cup cream (it will spatter), butter, creme fraiche, vanilla, and salt. Stir until smooth. Let cool slightly; stir in nuts.
  • Melt 5 ounces chocolate in a heatproof bowl set over a pan of simmering water. Pour 1 1/2 tablespoons chocolate into each shell; spread to coat evenly. Chill until set, about 10 minutes. Remove from refrigerator; pour caramel into shell. Set aside.
  • Make ganache: Place remaining 3 ounces chocolate in a heatproof bowl. Bring remaining 3/4 cup cream to a boil in a small saucepan. Pour over chocolate; whisk until smooth. Cool until slightly thickened, about 10 minutes. Pour 2 1/2 tablespoons over caramel; smooth with an offset spatula. Store at room temperature, in an airtight container, up to 1 day.

CHOCOLATE MACADAMIA NUT TART



Chocolate Macadamia Nut Tart image

Provided by Food Network

Categories     dessert

Time P1DT1h

Yield 8 to 10 servings

Number Of Ingredients 18

1 1/2 cups unsalted macadamia nuts
6 ounces bittersweet chocolate, coarsely chopped
2 teaspoons unsalted butter
2 whole eggs
1 egg white
2/3 cup sugar
2/3 cup dark corn syrup
1 teaspoon rum
Chocolate pastry shell, recipe follows
Unsweetened whipped cream, for garnish
2 cups all-purpose flour
1/4 cup unsweetened cocoa
1 1/2 sticks unsalted butter, cut into pieces and softened to room temperature
1/3 cup sugar
2 egg yolks
1 tablespoon heavy cream
1 teaspoon vanilla extract
1/2 teaspoon salt

Steps:

  • Preheat oven to 350 degrees.
  • Place macadamia nuts in a medium skillet and toast over low heat, stirring often until golden brown all over, about 8 minutes. Do not burn. Set aside to cool completely.
  • In a double boiler, combine the chocolate and butter and melt, stirring over moderate heat. Set aside to cool slightly.
  • In a large bowl, whisk the whole eggs, egg white, sugar and corn syrup until combined. Stir in the rum, the cooled chocolate mixture and the nuts until blended. Pour the filling into the partially baked chocolate pastry shell and bake for about 45 minutes, until the center is set and does not wiggle. Set aside to cool on a rack. Serve at room temperature or chilled, garnish with whipped cream.
  • On a work surface, mix the flour and cocoa until well blended; form into a mound. Make a well in the center and add the remaining ingredients. Using your hands, slowly blend the ingredients in the well until partially mixed, then incorporate the flour and cocoa until completely combined and a soft dough forms. Pat the dough into a disk, wrap well and refrigerate for at least 2 hours or overnight. (see Note).
  • Between 2 sheets of waxed paper, roll out dough into a 13-inch round. Refrigerate for 10 minutes. Remove the waxed paper and transfer the dough to an 11-inch tart pan with removable bottom. Fit the dough evenly into the pan and trim any overhanging pastry. Refrigerate for at least 10 minutes more. Preheat oven to 425 degrees.
  • Line the chilled shell with aluminum foil and weigh down with pie weights or dried beans. Bake for 10 minutes. Then remove the weights and foil and bake for 5 minutes longer until set but slightly soft.
  • Note: This is a cookie-like crust. The dough softens quickly once out of the refrigerator and is a bit difficult to transfer to the tart pan, but scraps can be used to repair any cracks.

WARM CHOCOLATE & MACADAMIA NUT TARTS



Warm chocolate & macadamia nut tarts image

The only rule with these is to eat them straight from the oven while the centres are still gooey... but that's no hardship

Provided by James Martin

Categories     Dessert, Dinner, Treat

Time 1h

Number Of Ingredients 8

375g pack sweet pastry
200g dark chocolate , broken into pieces
2 tbsp double cream
1 tbsp Disaronno or brandy (optional)
2 large eggs , plus 1 yolk
50g caster sugar
85g macadamia nut , chopped
icing sugar , to decorate

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Roll out the pastry to the thickness of a £1 coin and line 4 tartlet cases (about 10 x 3cm). Trim the excess off by rolling a rolling pin over the top of the cases to make a neat edge. Firm up in the freezer for 30 mins. Line with greaseproof paper and baking beans, then cook on a baking sheet for 15 mins. Remove the beans and paper, then cook for 3-5 mins more until the pastry is pale golden and biscuity.
  • While the pastry is cooking, melt the chocolate, cream and alcohol, if using, in a heatproof bowl over a pan of barely simmering water. Meanwhile, whisk the eggs, yolk and sugar until light and frothy. Briefly whisk the melted chocolate into the eggs and fold through most of the chopped macadamia nuts.
  • Divide the chocolate mixture between the cases and scatter with the remaining nuts. Uncooked tarts can now be frozen. Bake for 12 mins or 20 mins from frozen. The tops of the tarts will soufflé up and they should still be soft in the middle. Serve sprinkled with icing sugar.

Nutrition Facts : Calories 1015 calories, Fat 69 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 56 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.6 milligram of sodium

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