Post by marlaoh on Feb 10, 2003 7:20:14 GMT -6
Venus' Chocolate Macadamia Nut Tart
Ingredients
1/2 cup unsalted butter, softened
1/4 cup white sugar
1 egg, beaten
1 1/8 cups cake flour
7 tablespoons unsweetened cocoa powder
1/2 cup heavy cream
1/2 cup white sugar
2 tablespoons unsalted butter
3 ounces semisweet chocolate, chopped
3/4 teaspoon coffee liqueur
1/2 cup heavy cream
1 cup macadamia nuts, whole
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).
4 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.
5 Bake tart shell in preheated oven for 12 minutes; transfer to a rack to cool.
6 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.
7 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.
8 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.
9 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.
Makes 1 - 8 inch tart
Ingredients
1/2 cup unsalted butter, softened
1/4 cup white sugar
1 egg, beaten
1 1/8 cups cake flour
7 tablespoons unsweetened cocoa powder
1/2 cup heavy cream
1/2 cup white sugar
2 tablespoons unsalted butter
3 ounces semisweet chocolate, chopped
3/4 teaspoon coffee liqueur
1/2 cup heavy cream
1 cup macadamia nuts, whole
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).
4 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.
5 Bake tart shell in preheated oven for 12 minutes; transfer to a rack to cool.
6 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.
7 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.
8 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.
9 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.
Makes 1 - 8 inch tart