Venus' Chocolate Macadamia Nut Tart
Creamy chocolate paired with smooth caramel and macadamia nuts over a delicious butter tart shell is the ultimate for a Valentine's Dessert.
- Serves: 1 person
- ½cup unsalted butter, softened
- ¼cup white sugar
- 1egg, beaten
- 1⅛ cups cake flour
- 7tablespoons unsweetened cocoa powder
- ½cup heavy cream
- ½cup white sugar
- 2tablespoons unsalted butter
- 3ounces semisweet chocolate, chopped
- ¾teaspoon coffee liqueur
- ½cup heavy cream
- 1cup macadamia nuts, whole
Step 1In a large mixing bowl, cream together 1/2 cup softened butter and 1/4 cup sugar until pale, about 3 minutes; beat in egg.
Step 2In 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.
Step 3Preheat oven to 325 degrees F (165 degrees C).
Step 4On 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.
Step 5Bake tart shell in preheated oven for 12 minutes; transfer to a rack to cool.
Step 6To 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.
Step 7To 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.
Step 8Reserve 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.
Step 9Arrange 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.