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Macadamia Nut-Chocolate Tarts Recipe

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This recipe for Macadamia Nut-Chocolate Tarts, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amber Danner
Added: Saturday, April 18, 2009


1 stick + 5 T. unsalted butter, softened
3/4 c. granulated sugar
3 large eggs
2 tsp. pure vanilla extract
pinch of salt
2 c. all-purpose flour
2/3 c. dark brown sugar
2/3 c. light corn syrup
1 c. coarsely chopped macadamia nuts
6 T. coarsely chopped bittersweet chocolate
Vanilla ice cream (optional)

In a mixer fitted with a paddle attachment, beat 10 tablespoons of the butter with the granulated sugar until creamy. Add 1 of the eggs, 1 tsp. of the vanilla and the salt and beat until combined. Add the flour and mix well, then shape the dough into a flat disk, wrap in plastic wrap and chill for 1 hour. In a medium saucepan over medium-high heat, bring the brown sugar, corn syrup and the remaining 3 tablespoons of butter and 1 teaspoon of the vanilla to a simmer. In a small bowl, whisk the remaining 2 eggs, then add a few tablespoons of the hot syrup to warm the eggs. Remove the syrup from the heat and whisk the warmed eggs into the syrup. Strain the filling into a bowl and chill for 1 hour. Divide the chilled dough into 6 equal parts and roll out, 1 piece at a time, on a floured surface into 6-inch rounds. Press each piece of dough into a 4-inch tart pan (about 3/4-inch deep) Refrigerate for at least 20 minutes. Preheat the oven to 350 Divide the nuts and chocolate evenly among the unbaked tart shells and place them on a baking sheet. Pour in the filling and bake for 30 minutes. Cool the tarts on a rack for 10-15 minutes before removing them from the pans. Serve with warm vanilla ice cream.




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