Chocolate Macadamia Tarts
Submitted by smw
Individual chocolate cheesecake tarts in a buttery macadamia nut crust, spiked with creme de cacao, and plated over silky vanilla custard sauce. Dinner party worthy.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minIf you want to end a dinner party with a standing ovation, set these down.
Each tart starts with a press-in crust of finely ground macadamia nuts, flour, cinnamon, and melted butter that bakes into something nutty and crumbly and absolutely impossible to stop eating.
The filling is where it gets serious: semisweet chocolate ganache swirled into whipped cream cheese with a splash of creme de cacao, baked until just set and still silky in the center.
Serve each one on a pool of homemade vanilla custard sauce, and the contrast of warm chocolate against cool, creamy vanilla is the kind of thing people remember long after the candles burn out.
Chef Tips
- Grind the macadamia nuts in short pulses. They’re high in oil and will turn to butter fast if you over-process.
- Press the crust evenly and firmly into the fluted tart pans using the flat bottom of a measuring cup for a clean, even layer.
- Don’t boil the custard sauce. Keep the heat low and stir constantly. If it curdles, strain it immediately through a fine mesh sieve and it’ll smooth right out.
- These can be made a day ahead and refrigerated. Just bring them to room temperature for 15 minutes before serving for the best texture.
Ingredients
Directions
- Prepare Macadamia Nut Crust: In medium-size bowl, combine cinnamon.
Stir in melted butter until blended.
With fingers, press crust mixture into bottom and sides of six 4-inch fluted tart pans; set aside.
- Prepare Chocolate Filling: In 1 quart saucepan, heat ½ cup Place chocolate in small bowl. When cream begins to boil, remove from heat; pour over chocolate, stirring constantly until chocolate melts and mixture is smooth; set aside.
- Heat oven to 325℉ (160℃). In large bowl, with electric mixer, beat cream cheese until smooth. Add granulated sugar and beat on medium speed 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in remaining 2 tablespoon cream and the Creme de Cacao. Stir in chocolate mixture.
- Divide filling among tart shells; bake 25 to 30 minutes or until Cool tarts completely in pans on wire rack. Cover and refrigerate tarts until ready to serve. Meanwhile, prepare Vanilla Sauce.
- To serve, spoon Vanilla Sauce onto each of 6 dessert plates. Place a Chocolate Macadamia Tart on top of Vanilla Sauce; garnish each tart with chocolate curls and confectioners’ sugar, if desired. Vanilla Sauce: In 1-quart saucepan, combine ½ cup heavy cream and ⅓ cup milk; cook over medium heat just until bubbles form around edge of pan. Remove from heat. In medium-size bowl, beat together 3 tablespoon sugar and 2 large egg yolks. Gradually pour cream mixture into yolk mixture, stirring constantly. Pour mixture back into saucepan, cook over low heat, stirring constantly, until thickened. (Do not boil.) Strain Vanilla Sauce into bowl; stir in 1 teaspoon vanilla extract. Cover and refrigerate until ready to serve.
Comments
