Venus Chocolate Macadamia Nut Tart
Happy Healthy Holidays!
A rich, scrumptious Venus Chocolate Macadamia Nut Tart with caramel, cocoa powder, chocolate cream, coffee liqueur adding a mocha flavor. Extra special with macadamia nuts.
1/2 cup unsalted butter, softened
1/4 cup white sugar
1 egg, beaten
1-1/8 cups cake flour
7 tablespoons unsweetened cocoa powder
1/2 cup heavy cream
1/2 cup white sugar
2 tablespoons unsalted butter
3 ounces semisweet chocolate bar
3/4 teaspoon coffee liqueur
1/2 cup heavy cream
1 cup macadamia nuts, whole
In a large mixing bowl, cream together 1/2-cup softened butter and 1/4-cup sugar until pale, about three 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 two hours.
Preheat oven to 325 degrees.
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 ten 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 ten whole nuts around the edge of the tart to mark ten slices; place remaining three nuts in the center. Refrigerate the tart for one hour or until firm; serve.
Recipe makes one eight-inch tart for 8 servings.