Chocolate Macadamia Nut Tart
User Reviews
5
Chocolate Macadamia Nut Tart
Description
The dessert starts with a French pastry shell enriched by finely ground macadamia nuts incorporated into the flour mixture and baked with an added layer of roasted, salted macadamia nuts. The caramel filling includes eggs, brown sugar, roasted nuts, candied ginger, fresh ginger paste, and vanilla, baked until just set and slightly jiggly, providing a sweet, nutty, and mildly spicy flavor. A chocolate ganache made from semisweet chocolate, warm cream, and sea salt covers the cooled tart for a glossy, rich finish. This tart offers a complex interplay of textures and flavors from creamy ganache and tender crust to crunchy nuts and warming ginger notes.
Ingredients
French Pastry Shell
- 1 2/3 cup all-purpose flour
- 1/2 cup macadamia nuts
- 1/3 cup sugar
- 1/4 tsp salt
- 1/2 cup butter melted
- 1 egg
- 1 egg yolk
Macadamia Caramel Filling:
- 1 1/2 cups macadamia nuts roasted, salted
- 3 egg large
- 1 cup brown sugar
- 1/2 cup candied ginger chopped
- 1 tbsp ginger paste
- 1 tsp vanilla
Chocolate Ganache:
- 1 1/2 cups semisweet chocolate
- 3/4 cup heavy whipping cream
- 1/2 tsp sea salt flakes
Instructions
Pastry Shell(s):
- Place the macadamia nuts in a food processor fitted with steel blade and pulse until pulverized. Next add the flour, sugar and salt in the food processor. Pulse to mix.
- Melt butter and allow to cool slightly. In a separate bowl, whisk together the butter, beaten egg and egg yolk. While the processor is running, add the butter mixture to the flour mixture.
- Stop as soon as the dough is blended. Remove from processor and form the dough into the tart shell and up sides. (See Note 1) Chill for at least one hour.
- Preheat oven to 325°F. Put the macadamia nuts in the bottom of the chilled tart shell. Set aside.
Caramel Ginger Filling:
- In a bowl blend the eggs, sugar, candied ginger, fresh ginger and vanilla. Pour filling evenly over the macadamia nuts in tart shell(s).
- Bake for 40 minutes until the filling jiggles ever so slightly. Cool and cover with Chocolate Ganache.
Chocolate Ganache: (See Note 2)
- Place chocolate in a mixing bowl. Pour warmed cream over and cover for 5 minutes. Stir to combine and is smooth. Pour and spread over cooled macadamia nut tart. Top with sea salt flakes. Refrigerate for 1 hour to firm ganache and tart.
- Slice and serve with raspberries (optional).
Notes
- Chocolate ganache consistency varies by cream-to-chocolate ratio; equal parts create thick glaze suitable for layering, less cream produces firmer icings, and more cream yields pourable glaze.
- This recipe can be baked in multiple 4½" tart pans or a single 11" tart pan, with the flavor profile consistent across forms.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 610 kcal
% Daily Value*
| Calories | 610kcal | 31% |
| Carbohydrates | 56g | 19% |
| Protein | 7g | 14% |
| Fat | 40g | 62% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 112mg | 37% |
| Sodium | 250mg | 10% |
| Potassium | 284mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 37g | 74% |
| Vitamin A | 565IU | 11% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 73mg | 7% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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