Chocolate Macadamia Nut Tart
"This tart, which makes splendid use of macadamias nuts, is best baked several hours in advance and served at room temperature."
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
10-12
ingredients
- 1⁄2 cup all-purpose flour
- pate, sucree
- 2 large eggs
- 1 cup sugar
- 1⁄2 tablespoon Bourbon
- 1⁄4 teaspoon salt
- 3⁄4 cup unsalted butter, melted and cooled
- 6 ounces semisweet chocolate, chopped
- 2 1⁄2 cups unsalted whole macadamia nuts
directions
- Heat oven to 400°F
- On a lightly floured surface, roll pâte sucrée into a 14-inch circle. Fit pastry into an 11-inch tart pan; trim dough evenly along edges. Use trimmings to patch any thin spots in shell. Refrigerate 30 minutes. Meanwhile, in a large bowl, whisk eggs, sugar, and bourbon until combined. Wisk in flour, salt and butter; stir in chocolate. Pour mixture into chilled tart shell. Cover top with nuts, pressing them halfway down into filling.
- Bake for 10 minutes. Reduce heat to 350F and continue baking until crust and nuts are golden, about 35 minutes. If tart gets too brown, place aluminum foil over top for remainder of cooking time. Cool on wire rack.
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I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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<br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it -
<br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes.
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<br>Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm
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<br>I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.