Chocolate Macadamia Nut Pie
Serves: 6
Roxane Raynor
1 January 1970
Based on User reviews:
62
Spice
38
Sweetness
47
Sourness
38
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
4 tbsps
Unsalted Butter2 tbsps
Sugar1
Egg Yolk1 cup
Heavy Cream1 tsp
Vanilla Extract2 cups
Cake Flour1 cup
Cocoa Powder1 tsp
Salt60 g
Semisweet Chocolate5
EggsDirections:
1
To prepare the crust, in a bowl, using an electric mixer on low speed, cream the butter and sugar together
2
Add the egg yolk, cream, and vanilla and mix well
3
In another bowl, sift together the flour, cocoa, and salt
4
Mix the flour mixture with the wet ingredients until incorporated
5
Press into a square on a piece of plastic wrap, wrap in the plastic, and refrigerate for 1 to 2 hours
6
Remove the dough from the refrigerator, unwrap, and knead on a floured work surface until the dough is pliable
7
If using a 10-inch fluted tart pan with a removable bottom, roll the dough out to 1/4-inch thick and 12 inches in diameter
8
Spray the tart pan with vegetable-oil cooking spray
9
Carefully transfer the dough to the prepared pan and press firmly into the bottom and sides of the pan
10
Using a rolling pin, press down on the pan edges to trim off the excess dough
11
If using individual 3-inch tartlet pans with removable bottoms, divide the dough into 8 equal parts
12
Roll each one out to 1/4 inch thick and 4 inches in diameter
13
Spray the tartlet pans with vegetable-oil cooking spray
14
Carefully transfer each dough round to a prepared tartlet pan and press firmly into the bottom and sides of the pans
15
Using a rolling pin, press down on the edges of the pans to trim off the excess dough
16
Refrigerate the lined tart or tartlet pans for 20 minutes
17
Preheat the oven to 350 degrees
18
Line the pastry shells with aluminum foil
19
Bake the 10-inch tart for 15 minutes, or the tartlets for 10 minutes, until the pastry begins to pull away from the sides of the pan
20
Remove the shells from the oven and allow to cool before removing the foil
21
Decrease the oven temperature to 300 degrees
22
To prepare the filling, in a small saucepan, melt the butter over low heat
23
Stir in the chocolate until completely melted
24
In a bowl, mix the eggs, sugar, and corn syrup together
25
Add the chocolate mixture to the egg mixture and mix well
26
Add the vanilla extract and mix well
27
Fold in the nuts
28
Pour the filling into the prebaked shells
29
Bake the 1-inch tart for about 1 hour and 20 minutes, or the tartlets for 35 to 40 minutes, untill the filling puffs up in the center but is not cracked
30
Allow to cool on racks and then refrigerate for 2 hours to make unmolding easier
31
To prepare the whipped cream, combine all the ingredients in a bowl, and whip with an electric mixer on high speed until stiff peaks form
32
To unmold, remove the pan sides and slide the pie or tarts onto a serving plate
33
Serve the pie at room temperature with the whipped cream and chopped nuts
34
Makes 1 (10-inch) pie or 8 individual tarts