Chocolate Macadamia Tarts
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Macadamia nut crust | |||
| 1 ½ | cups |
macadamia nuts
finely ground |
*
|
| ¾ | cup |
all-purpose flour
|
|
| ⅓ | cup |
sugar
granulated |
|
| ½ | teaspoon |
cinnamon
ground |
|
| 2 | tablespoons |
butter
melted |
|
| Chocolate filling | |||
| ½ | cup |
heavy whipping cream
plus |
|
| 2 | tablespoons |
heavy whipping cream
|
|
| 3 | ounces |
semi-sweet chocolate
squares, finely chopped, null, null |
|
| 8 | ounces |
cream cheese
softened |
|
| ⅓ | cup |
sugar
granulated |
|
| 2 | large |
eggs
|
|
| 2 | tablespoons |
liqueur
or other chocolateflavored liqueur, creme de cacao |
|
| 1 | x |
other recipe
vanilla sauce |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Macadamia nut crust | |||
| 355 | ml |
macadamia nuts
finely ground |
*
|
| 177 | ml |
all-purpose flour
|
|
| 79 | ml |
sugar
granulated |
|
| 2.5 | ml |
cinnamon
ground |
|
| 3E+1 | ml |
butter
melted |
|
| Chocolate filling | |||
| 118 | ml |
heavy whipping cream
plus |
|
| 3E+1 | ml |
heavy whipping cream
|
|
| 86.7 | ml/g |
semi-sweet chocolate
squares, finely chopped, null, null |
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 79 | ml |
sugar
granulated |
|
| 2 | large |
eggs
|
|
| 3E+1 | ml |
liqueur
or other chocolateflavored liqueur, creme de cacao |
|
| 1 | x |
other recipe
vanilla sauce |
* |
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.
