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Chocolate Silk Macadamia Nut Tart |
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Chocolate Silk Macadamia Nut Tart - print recipe
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| Yield: |
| 12 |
| Ingredients: |
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2 cup
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chocolate wafer crumbs |
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1/3 cup
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butter, melted |
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Caramel Filling |
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3/4 cup
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granulated sugar |
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60 ml
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water |
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40 ml
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corn syrup |
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1/3 cup
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butter, cut into small pieces |
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2/3 cup
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chopped macadamia nuts |
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whipping cream |
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Chocolate Silk |
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2/3 cup
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whipping cream |
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180 g
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bittersweet chocolate, chopped |
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40 ml
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butter |
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Topping |
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1/2 cup
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macadamia nuts |
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40 ml
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water |
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1/2 cup
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sugar |
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3/4 cup
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whipping cream |
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| Method: |
Preheat oven to 350 degrees F (180 degrees C).
In bowl, stir wafer crumbs with butter until moistened.
Press onto bottom and up side of 9-inch (23 cm) round or square tart pan with removable bottom.
Bake in center of oven for 10 minutes or until set. Let cool completely on rack.
Caramel Filling:
In heavy saucepan, combine sugar, water and corn syrup.
Bring to boil; boil, without stirring, but brushing down sides with wet pastry brush, for about 8 minutes or until mixture turns caramel colour.
Remove from heat; whisk in butter.
Whisk in nuts and cream.
Pour filling into prepared crust.
Refrigerate for about 1 hour or until set.
Chocolate Silk:
In clean saucepan, heat cream just until boiling; pour over chocolate and butter in bowl, whisking until melted and smooth.
Let cool slightly.
Pour over caramel nut filling.
Refrigerate for at least 8 hours or until set, or for up to 2 days.
Topping:
Arrange nuts closely together on foil-lined baking sheet.
In saucepan, combine sugar with water.
Bring to a boil; boil, without stirring, but brushing down sides with wet pastry brush, for 5 to 7 minutes or until mixture turns caramel colour; pour over nuts; let cool completely.
(Make-ahead: nut topping can be stored, uncovered, for up to 1 day.)
Break into pieces; finely chop in food processor.
Remove sides of tart pan; slide tart onto serving platter, removing bottom.
Whip cream; spoon into pastry bag fitted with rosette tip.
Pipe border of rosettes around edge of tart.
Sprinkle with nut topping. |
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