CHOCOLATE-MACADAMIA NUT TART
This delightful chocolate-nut tart is a standout among a sea of pumpkin, pecan, and apple recipes. The ingredients are simple: buttery, rich macadamia nuts floating amid a dark chocolate-bourbon filling, all atop a crisp pate sucree tart shell.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 11-inch tart
Number Of Ingredients 13
Steps:
- Pate Sucree:In the bowl of a food processor, combine flour and sugar. Add butter, and process until mixture resembles coarse meal, 10 to 20 seconds. In a small bowl, lightly beat egg yolks; add ice water. With machine running, add the egg mixture in a slow, steady stream through the feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Refrigerate at least 1 hour. Dough may be frozen up to 1 month. To thaw, transfer disks to refrigerator overnight, or let stand at room temperature 1 hour.
- Tart:Preheat oven to 400 degrees. On a lightly floured surface, roll out one disk of pate sucree to a 14-inch round, about 1/8 inch thick (reserve remaining disk for another use). Fit into an 11-inch round tart pan with removable bottom; trim dough flush with rim. Use trimmings to patch any thin spots in shell. Refrigerate 30 minutes or up to overnight.
- Meanwhile, in a large bowl, whisk together eggs, sugar, and bourbon until combined. Whisk in flour and salt, then whisk in butter. Stir in chocolate until combined. Pour mixture into chilled tart shell. Cover top with nuts, pressing them halfway down into the filling.
- Bake 10 minutes. Reduce oven temperature to 350 degrees and continue baking until crust and filling are golden, about 35 minutes more. If tart is browning too quickly, tent with aluminum foil. Transfer pan to a wire rack and let cool completely. Tart can be stored in an airtight container at room temperature up to 2 days.
HAWAIIAN CHOCOLATE MACADAMIA NUT TART
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
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
Provided by Food Network
Categories dessert
Time P1DT1h
Yield 8 to 10 servings
Number Of Ingredients 18
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.
COCONUT CREAM TART WITH MACADAMIA NUT CRUST
Categories Milk/Cream Food Processor Egg Nut Dessert Bake Coconut Macadamia Nut Chill Gourmet Peanut Free Soy Free
Yield Serves 8 to 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. In a baking pan toast nuts in one layer in middle of oven until golden, about 10 minutes, and cool. Finely chop 2/3 cup nuts. Coarsely chop remaining 2/3 cup nuts and reserve. Cut butter into pieces.
- In a bowl with a pastry blender or in a food processor blend or pulse together finely chopped nuts, flour, sugar, and butter until mixture resembles coarse meal. Add yolks and blend dough until it begins to come together but is still crumbly. Press dough in bottom and up side of an 11-inch tart pan with a removable bottom. Chill crust 30 minutes.
- Preheat oven to 375°F.
- Bake crust in middle of oven until golden, about 25 minutes, and transfer to a rack to cool completely.
- Make filling:
- In a small bowl sprinkle gelatin over rum to soften 5 minutes. In a bowl whisk together yolks, sugar, and a pinch salt. In a large saucepan bring coconut milk to a boil and remove pan from heat. Gradually whisk half of coconut milk into yolk mixture and whisk back into pan with remaining coconut milk. Cook custard over moderate heat, whisking constantly, until thickened and a thermometer registers 170°F, about 12 minutes (do not let custard boil). Remove pan from heat and add gelatin mixture, whisking until gelatin is dissolved. Transfer custard to a bowl to cool and chill, stirring frequently, until thickened but not set, about 30 minutes.
- Beat cream until it just holds soft peaks and fold gently into custard. Pour filling into crust. Chill tart until filling is set, about 4 hours.
- Remove rim of pan and sprinkle tart with coconut and reserved nuts.
MACADAMIA COCONUT TART
Categories Egg Dessert Bake Thanksgiving Kid-Friendly Coconut Macadamia Nut Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into tart pan and trim edges. Chill shell until firm, about 30 minutes.
- Put oven rack in middle position and preheat oven to 375°F.
- Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Bake until side is set and edge is pale golden, about 20 minutes. Carefully remove foil and weights and bake shell until deep golden, 10 to 15 minutes more. Leave oven on.
- Whisk together eggs, brown sugar, vanilla, and salt until combined, then whisk in melted butter, nuts, and coconut. Pour filling into tart shell and bake until set in center, 25 to 30 minutes. Cool in pan on a rack 30 minutes, then remove side of pan and cool tart to room temperature, 1 1/2 to 2 hours more.
VENUS' CHOCOLATE MACADAMIA NUT TART
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
MACADAMIA NUT TART
Straight out of Sunset Magazine. I saw this recipe while waiting in the Dr.'s office and couldn't wait to try it. Yummy! A buttery tart that has just enough sweet filling to hold the nuts together. I'll be posting a picture soon. This will definitely be a Christmas must have in my home.
Provided by Vseward Chef-V
Categories Tarts
Time 1h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a food processor, whirl flour, 2 tablespoons brown sugar, and 1/4 teaspoons salt. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and pulse to combine. Add 2 to 3 tablespoons ice water, pulsing until mixture begins to come together in a ball.
- Press dough into bottom and up sides of a 9-in. round tart pan with 1-in. sides. Prick bottom of tart with a fork and chill in freezer 15 minutes. Bake crust until medium golden brown, 15 to 25 minutes, and remove from oven (leave oven on).
- Meanwhile, in a standing electric mixer on high speed, beat whole egg, remaining 1/2 cup brown sugar, and remaining 1/4 teaspoons salt until pale and ribbony, 7 to 10 minutes. Beat in melted butter, corn syrup, and rum.
- Pour sugar mixture into tart shell and sprinkle with macadamia nuts. Bake tart until a knife inserted in center comes out clean, about 25 minutes. Cool tart on a wire rack at least 1 hour. Cut into wedges.
Nutrition Facts : Calories 352.3, Fat 25.7, SaturatedFat 10.6, Cholesterol 70.7, Sodium 128.4, Carbohydrate 28.6, Fiber 1.5, Sugar 13.6, Protein 3.4
CARAMEL MACADAMIA NUT TART
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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CHOCOLATE MACADAMIA NUT TART | KEVIN IS COOKING
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5/5 (6)Calories 610 per servingCategory Dessert
- Place the macadamia nuts in a food processor fitted with steel blade and pulse until pulverized. Next add the flour, sugar and salt in the food processor. Pulse to mix.
- In a bowl blend the eggs, sugar, candied ginger, fresh ginger and vanilla. Pour filling evenly over the macadamia nuts in tart shell(s).
- Place chocolate in a mixing bowl. Pour warmed cream over and cover for 5 minutes. Stir to combine and is smooth. Pour and spread over cooled macadamia nut tart. Top with sea salt flakes. Refrigerate for 1 hour to firm ganache and tart.
MACADAMIA TART RECIPE | LAND O’LAKES
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Servings 10Calories 400 per serving
- Stir together 1 1/2 cups flour and sugar in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough cold water with fork just until flour is moistened. Shape into a ball.
- Press dough onto bottom and upsides of ungreased 11-inch tart pan with removable bottom. Bake 17-20 minutes or until pastry is very lightly browned.
- Stir together brown sugar and 1 tablespoon flour in bowl until well mixed. Gradually stir in whipping cream. Pour into hot, partially baked crust; sprinkle with 1/2 cup macadamia nuts. Bake 25-30 minutes or until filling is bubbly all over. Cool completely.
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5/5 (2)Total Time 1 hrServings 12Calories 350 per serving
- Preheat oven to 375°. In a food processor, whirl flour, 2 tbsp. brown sugar, and 1/4 tsp. salt. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and pulse to combine. Add 2 to 3 tbsp. ice water, pulsing until mixture begins to come together in a ball.
- Press dough into bottom and up sides of a 9-in. round tart pan with 1-in. sides. Prick bottom of tart with a fork and chill in freezer 15 minutes. Bake crust until medium golden brown, 15 to 25 minutes, and remove from oven (leave oven on).
- Meanwhile, in a standing electric mixer on high speed, beat whole egg, remaining 1/2 cup brown sugar, and remaining 1/4 tsp. salt until pale and ribbony, 7 to 10 minutes. Beat in melted butter, corn syrup, and rum.
- Pour sugar mixture into tart shell and sprinkle with macadamia nuts. Bake tart until a knife inserted in center comes out clean, about 25 minutes. Cool tart on a wire rack at least 1 hour. Cut into wedges and serve with vanilla or ginger ice cream, if you like.
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