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Venus' Chocolate Macadamia Nut Tart
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Prep Time:
40 minutes
Cook Time:
10 minutes
Total Time:
240 minutes
Indulge in decadent layers of silky chocolate cream, rich caramel, and buttery macadamia nuts on a crisp chocolate crust.
Ingredients:
  • 0.5 cup unsalted butter, softened
  • 0.25 cup white sugar
  • 1 egg, beaten
  • 1.125 cups cake flour
  • 7 tablespoons unsweetened cocoa powder
  • 0.5 cup heavy cream
  • 0.5 cup white sugar
  • 2 tablespoons unsalted butter
  • 3 ounces semisweet chocolate, chopped
  • 0.75 teaspoon coffee liqueur
  • 1 cup macadamia nuts, whole
Instructions:
  • In a spacious mixing bowl, whip together 1/2 cup softened butter and 1/4 cup sugar until light and fluffy, which should take around 3 minutes; then, add the egg and mix well.
  • Combine flour and cocoa powder in a separate bowl. Stir the dry ingredients into the creamed mixture using a wooden spoon until dough forms. Shape the dough into a disk, wrap in waxed paper, and refrigerate for at least 2 hours.
  • Preheat your oven to 325°F (165°C).
  • Roll out the chilled dough on a lightly floured surface into a 10-inch round, making sure it's about 1/4 inch thick. Place the dough in an 8-inch tart pan, pressing it evenly into the pan. Use a fork to prick the dough all over and then freeze for 10 minutes.
  • Place the tart shell in a preheated oven and bake for 12 minutes. Then, move it to a cooling rack.
  • Prepare a luscious caramel by gently warming 1/2 cup of heavy cream in a small saucepan until it simmers. In a separate heavy medium saucepan over high heat, add 1/2 cup sugar gradually, stirring constantly until it transforms into a rich golden brown hue. Take the saucepan off the heat and carefully mix in the hot cream, followed by 2 tablespoons of butter. Let the mixture cool to perfection.
  • In a bowl, mix semisweet chocolate and liqueur. Heat 1/2 cup heavy cream in a saucepan until boiling, then pour over the chocolate mixture. Stir until smooth and melted.
  • Set aside 13 whole macadamia nuts and finely chop the remainder. Pour the cooled caramel into the baked tart shell, spreading it smoothly with a metal spatula. Sprinkle the chopped nuts over the caramel, then pour the chocolate cream on top and spread it out evenly.
  • Place 10 whole nuts around the edge of the tart to mark 10 slices and place the remaining 3 nuts in the center. Refrigerate the tart for 1 hour until firm, then serve.

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