Chocolate Macadamia Nut Tart
Serves: 6
Gideon Batz
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
43
Sourness
42
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Sugar1 tsp
Rum2 cups
All-Purpose Flour1 cup
Cocoa (unsweetened)1 tbsp
Heavy Cream1 tsp
Vanilla Extract1 tsp
SaltDirections:
1
Preheat oven to 350 degrees
2
Place macadamia nuts in a medium skillet and toast over low heat, stirring often until golden brown all over, about 8 minutes
3
Do not burn
4
Set aside to cool completely
5
In a double boiler, combine the chocolate and butter and melt, stirring over moderate heat
6
Set aside to cool slightly
7
In a large bowl, whisk the whole eggs, egg white, sugar and corn syrup until combined
8
Stir in the rum, the cooled chocolate mixture and the nuts until blended
9
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
10
Set aside to cool on a rack
11
Serve at room temperature or chilled, garnish with whipped cream
12
On a work surface, mix the flour and cocoa until well blended; form into a mound
13
Make a well in the center and add the remaining ingredients
14
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
15
Pat the dough into a disk, wrap well and refrigerate for at least 2 hours or overnight
16
(see Note)
17
Between 2 sheets of waxed paper, roll out dough into a 13-inch round
18
Refrigerate for 10 minutes
19
Remove the waxed paper and transfer the dough to an 11-inch tart pan with removable bottom
20
Fit the dough evenly into the pan and trim any overhanging pastry
21
Refrigerate for at least 10 minutes more
22
Preheat oven to 425 degrees
23
Line the chilled shell with aluminum foil and weigh down with pie weights or dried beans
24
Bake for 10 minutes
25
Then remove the weights and foil and bake for 5 minutes longer until set but slightly soft
26
Note: This is a cookie-like crust
27
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