venus' chocolate macadamia nut tart

Ingredients

• Servings: 1
• 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, chopped
• 3/4 teaspoon coffee liqueur
• 1/2 cup heavy cream
• 1 cup macadamia nuts, whole

Recipe

Preparation Time: 40 mins Cook Time: 10 mins Ready Time: 4 hrs


• in a large mixing bowl, cream together 1/2 cup softened butter and 1/4 cup sugar until pale, about 3 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 2 hours.
• preheat oven to 325 degrees f (165 degrees c).
• 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 10 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 10 whole nuts around the edge of the tart to mark 10 slices; place remaining 3 nuts in the center. refrigerate the tart for 1 hour or until firm; serve.