Recipe of No Bake Chocolate Tart

Venus' Chocolate Macadamia Nut Tart

1 cup of pecans, finely ground 1/2 cup finely shredded coconut 1 cup cacao 3 tbsp maple syrup 4 tbsp coconut oil, melted 1/8 tsp salt 1 tsp vanilla.

Recipe Summary Venus' Chocolate Macadamia Nut Tart

Creamy chocolate paired with smooth caramel and macadamia nuts over a delicious butter tart shell is the ultimate for a Valentine's Dessert.

Ingredients | No Bake Chocolate Tart

½ cup unsalted butter, softened

¼ cup white sugar

1 egg, beaten

1 ⅛ cups cake flour

7 tablespoons unsweetened cocoa powder

½ cup heavy cream

½ cup white sugar

2 tablespoons unsalted butter

3 ounces semisweet chocolate, chopped

¾ teaspoon coffee liqueur

½ cup heavy cream

1 cup macadamia nuts, whole

Directions

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.

Info | No Bake Chocolate Tart

prep: 40 mins cook: 10 mins additional: 3 hrs 10 mins total: 4 hrs Servings: 12 Yield: 1 - 8 inch tart

TAG : Venus' Chocolate Macadamia Nut Tart

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