This chocolate tart recipe is great as a Valentine’s Day dessert. It has a perfect mix of creamy chocolate and gooey caramel, further accentuated with crunchy macadamia nuts.
How To Make Venus' Chocolate Macadamia Nut Tart
Ingredients
- 1 cup macadamia nuts, chopped
Tart Crust
- 1/2 cup unsalted butter, softened
- 1/4 cup white sugar
- 1 egg, beaten
- 1 ⅛ cups cake flour
- 7 tbsp cocoa powder, unsweetened
Caramel
- 1/2 cup heavy cream
- 1/2 cup white sugar
- 2 tbsp unsalted butter
Chocolate Cream
- 3 oz chocolate bar, semisweet
- 3/4 tsp coffee liqueur
- 1/2 cup heavy cream
Instructions
Making the crust
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Preheat oven to 325 degrees.
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In a large mixing bowl, cream together softened butter and sugar until pale, about 3 minutes. Beat in the egg.
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In a separate bowl, mix flour and cocoa powder. Using a wooden spoon, stir the dry ingredients into the creamed mixture.
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Gather the dough into a ball and flatten into a disk. Wrap in waxed paper and refrigerate for at least 2 hours.
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On a lightly floured surface, roll out the chilled dough into a 10-inch round and about 1/4 inch thickness.
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Transfer dough to an 8-inch tart pan, pressing dough evenly into pan. Prick all over with a fork and freeze for 10 minutes.
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Bake tart shell in preheated oven for 12 minutes before transferring to a rack to cool.
Making the caramel
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In a small saucepan over low heat, bring heavy cream to a simmer.
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In a heavy medium saucepan over high heat, gradually add sugar in small amounts, stirring constantly until it melts and turns golden brown.
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Remove from heat and slowly stir in hot cream. Stir in 2 tablespoons butter and allow the mixture to cool.
Making the chocolate cream
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In a medium bowl, combine semisweet chocolate and liqueur.
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In a small saucepan over high heat, bring heavy cream to a boil. Pour it over the chocolate mixture, stirring with a wooden spoon until chocolate is fully melted.
Assembling the tart
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Pour cooled caramel into the cooled tart shell and spread evenly with a metal spatula. Sprinkle chopped nuts over the caramel.
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Pour chocolate cream on top and spread evenly. Decorate with more chopped or whole nuts if desired.
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Refrigerate the tart for 1 hour or until firm before serving.
Nutrition
- Sugar: 19g
- :
- Calcium: 44mg
- Calories: 454kcal
- Carbohydrates: 35g
- Cholesterol: 80mg
- Fat: 35g
- Fiber: 3g
- Iron: 2mg
- Potassium: 193mg
- Protein: 5g
- Saturated Fat: 17g
- Sodium: 20mg
- Vitamin A: 728IU
- Vitamin C: 1mg
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