Warm Chocolate Macadamia Nut Tarts Recipes

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HAWAIIAN CHOCOLATE MACADAMIA NUT TART



Hawaiian Chocolate Macadamia Nut Tart image

The niu (coconut) really adds to this easy, modern, Hawaiian desert. This is frequently served in lieu of pecan pie during the holidays. It can be served warm with vanilla ice cream or cold with whipping cream, and can be made a day in advance of your Hawaiian feast!

Provided by BRANDY20001

Categories     Desserts     Pies     Tarts

Time 1h8m

Yield 10

Number Of Ingredients 9

1 ¼ cups macadamia nut pieces
1 cup unsweetened coconut flakes
2 (9 inch) refrigerated pie crusts
1 ½ cups semi-sweet chocolate chips
3 eggs, slightly beaten
2 teaspoons vanilla extract
1 cup light corn syrup
1 cup white sugar
3 tablespoons margarine or butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Toast macadamia nut pieces, and coconut flakes in separate pans in the preheated oven until golden brown, about 8 minutes. Remove to cool.
  • Press one of the pie crusts onto the bottom of a 12 to 14-inch fluted tart pan. Cut the remaining pie crust into strips, and use it to fill in the edges of the tart pan, ensuring that the crust is completely sealed. Gently press the chocolate chips into the pie crust, and set aside.
  • In a large bowl, whisk together the eggs, vanilla, and corn syrup until smooth. Stir in the sugar, margarine, macadamia nuts, and coconut flakes. Pour over pie crust.
  • Bake in preheated oven until a knife inserted halfway between the center and the edge of the crust comes out clean, 50 to 55 minutes. Cool completely on a wire rack.

Nutrition Facts : Calories 706.9 calories, Carbohydrate 82.3 g, Cholesterol 55.8 mg, Fat 42.9 g, Fiber 5.8 g, Protein 7.2 g, SaturatedFat 15.8 g, Sodium 272.7 mg, Sugar 44.3 g

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.

VENUS' CHOCOLATE MACADAMIA NUT TART



Venus' Chocolate Macadamia Nut Tart image

Creamy chocolate paired with smooth caramel and macadamia nuts over a delicious butter tart shell is the ultimate for a Valentine's Dessert.

Provided by VIVANET

Categories     Desserts     Pies     Tarts

Time 4h

Yield 12

Number Of Ingredients 12

½ cup unsalted butter, softened
¼ cup white sugar
1 egg, beaten
1 ⅛ cups cake flour
7 tablespoons unsweetened cocoa powder
½ cup heavy cream
½ cup white sugar
2 tablespoons unsalted butter
3 ounces semisweet chocolate, chopped
¾ teaspoon coffee liqueur
½ cup heavy cream
1 cup macadamia nuts, whole

Steps:

  • 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.

Nutrition Facts : Calories 377.7 calories, Carbohydrate 30.5 g, Cholesterol 68.1 mg, Fat 28.6 g, Fiber 2.7 g, Protein 4.1 g, SaturatedFat 13.6 g, Sodium 16.1 mg, Sugar 16.8 g

CHOCOLATE MOUSSE MACADAMIA TART



Chocolate Mousse Macadamia Tart image

Awesome! Luscious layers of nuts and chocolate are special enough in this dessert, but the pie crust dough blended with macadamias kicks it up a notch. Pillsbury.com.:) Forgot to include 2-3 hrs refrigerator time, until filling is set.

Provided by Manami

Categories     Dessert

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 17

1 refrigerated pie crust, softened as directed on box
1 ounce bittersweet chocolate, chopped (from 6-oz bar)
1/2 teaspoon vegetable oil
1/4 cup granulated sugar
2 tablespoons light corn syrup
1/3 cup butter or 1/3 cup margarine, softened
1/3 cup whipping cream
1 cup chopped macadamia nuts
1 cup powdered sugar
1 (3 ounce) package cream cheese, softened
1 teaspoon vanilla
5 ounces bittersweet chocolate, melted (from 6-oz bar)
1 1/2 cups whipping cream
1/2 cup whipping cream
1 tablespoon powdered sugar
1/4 teaspoon vanilla
1/3 cup toasted macadamia nuts, coarsely chopped (optional)

Steps:

  • Heat oven to 450°F & bake pie crust as directed on box for One-Crust Baked Shell, using 10-inch tart pan with removable bottom or 9-inch glass pie plate.
  • Cool completely on cooling rack, about 15 minutes.
  • In small bowl, microwave 1 oz chocolate and the oil uncovered on High 20 to 30 seconds, stirring every 10 seconds, until melted & spread in bottom of crust.
  • In 1-quart saucepan, mix granulated sugar and corn syrup; cook over medium heat 4 to 6 minutes (do not stir).
  • Stir in butter, 1/3 cup whipping cream and 1 cup macadamia nuts.
  • Cook 4 to 5 minutes, stirring frequently, until hot.
  • Carefully spread in crust & freeze until set, about 20 minutes.
  • Meanwhile in large bowl, beat 1 cup powdered sugar, the cream cheese and vanilla with electric mixer on high speed until smooth.
  • Add melted chocolate; beat until smooth.
  • Gradually add 1 1/2 cups whipping cream, beating until soft peaks form.
  • Spread chocolate filling over nut filling.
  • Refrigerate until filling is set, 2 to 3 hours.
  • In medium bowl, beat topping ingredients with electric mixer on high speed until stiff peaks form.
  • Spoon over chocolate filling.
  • Top with toasted macadamia nuts.*
  • *(To toast macadamia nuts, heat oven to 350°F Spread macadamia nuts in ungreased shallow pan. Bake uncovered 8 to 10 minutes, stirring occasionally, until golden brown).

Nutrition Facts : Calories 434.6, Fat 36.8, SaturatedFat 17.9, Cholesterol 84.7, Sodium 145.8, Carbohydrate 25.9, Fiber 1.1, Sugar 16.7, Protein 2.9

CHOCKABLOCK CHOCOLATE CAKES WITH WARM MACADAMIA NUT GOO



Chockablock Chocolate Cakes with Warm Macadamia Nut Goo image

Provided by Food Network

Categories     dessert

Time 1h12m

Yield 20 servings

Number Of Ingredients 16

3 cups sugar
2 3/4 cups all-purpose flour
1 1/8 cups cocoa powder, preferably Dutch-process
2 1/4 teaspoons baking powder
2 1/4 teaspoons baking soda
1 1/2 teaspoons salt
3 eggs
1 1/2 cups milk
3/4 cup vegetable oil
1 tablespoon pure vanilla extract
1 1/2 cups very hot water
1 1/4 cups sugar
1/3 cup water
2/3 cup heavy cream
1/2 cup macadamia nuts, toasted and roughly chopped
1/2 cup flaked sweetened coconut, toasted

Steps:

  • Heat the oven to 350 degrees F. Grease a sheet pan and line the bottom and sides with parchment or waxed paper.
  • Sift together the 3 cups sugar, flour, cocoa, baking powder, baking soda, and salt. Transfer to a mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly.
  • Whisk together the eggs, milk, oil, and vanilla extract in a medium bowl. Add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed just until combined. The batter will be quite thin.
  • Pour the batter into the pan. Bake until a tester inserted in the center of the cake comes out clean (a few crumbs are okay) and the center feels firm to the touch, 25 to 30 minutes. Let cool in the pan. Chill, covered, until ready to cut the cake.
  • Meanwhile, make the caramel: Pour the 1 1/4 cups sugar into the center of a deep saucepan. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring, swirling the pan occasionally to even out the color, until medium caramel in color, 5 to 10 minutes. Immediately turn off the heat and use a wooden spoon to slowly and carefully stir in the cream (it will bubble up and may splatter). Stir in the macadamia and coconut. Set aside.
  • When ready to serve, cut rounds of the chilled cake with a biscuit or cookie cutter, 2 to 3 inches in diameter. If the cake seems to be sticking, dip your cutter in cocoa powder between cuts.
  • If the sauce has cooled, rewarm it over low heat (or in a microwave) until softened. Place a cake on each plate, and drizzle with caramel sauce. Place another round of cake on top and drizzle lightly with more caramel sauce.

CARAMEL MACADAMIA NUT TART



Caramel Macadamia Nut Tart image

Categories     Candy     Nut     Dessert     Bake     Raw     Pastry     Boil

Yield serves 12

Number Of Ingredients 16

CHOCOLATE CRUST
1/2 cup unsalted butter, melted
1/3 cup light agave nectar
1 large egg
1 teaspoon vanilla extract
Pinch of sea salt
1/3 cup plus 1 tablespoon unsweetened cocoa powder
1/2 cup sprouted spelt flour or whole wheat pastry flour
FILLING
1/2 cup unsalted butter
2 cups amber agave nectar
1/4 teaspoon sea salt
1/2 cup light cream
3 cups whole raw macadamia nuts
1 teaspoon vanilla extract
Sinfully Rich Vanilla Bean Ice Cream (page 82) or Agave Nectar Whipped Cream (page 113), for garnish (optional)

Steps:

  • Preheat the oven to 325°F. Line the bottom of a 10-inch removable bottom tart pan with a circle of parchment paper.
  • In an electric mixer, beat together all the crust ingredients until smooth and creamy. Pour the batter into the prepared tart pan and bake for 15 minutes, or until the crust is set.
  • For the filling, combine the butter, agave nectar, and salt in a saucepan. Bring to a boil. The mixture should reach 250°F on a candy thermometer. Remove from the heat and stir in the cream, nuts, and vanilla extract. Pour into the prebaked crust and return to the oven for 15 to 20 minutes, until golden and bubbly.
  • Important note: place the tart pan on a baking sheet before placing in the oven. This will prevent the caramel from dripping inside your oven and make it easier to remove the hot tart from the oven.
  • Cool the tart to room temperature, then refrigerate for 4 or more hours. It will look a bit gooey at first, but the caramel hardens when refrigerated. When the tart has set, carefully cut out wedges, remembering to peel off the parchment paper. This tart is difficult to remove as a whole from the pan because of the hardened caramel topping, so you'll need to cut it into individual pieces to serve. Serve warm with vanilla ice cream or whipped cream.

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