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09/04/2011 National Macadamia Nut Day Warm chocolate & macadamia nut tarts

Source of Recipe

Good Food


Recipe Introduction

Did you know that a single macadamia tree produces nuts for over 100 years? The first macadamia nut trees were found in the rainforests of eastern Australia thousands of years ago by the Aborigines. Today, they are a widely popular nut enjoyed by people across the globe. Though macadamia nuts may be toxic to dogs, they are very nutritious for humans to eat. High in protein and carbohydrates, these nuts also contain calcium, iron, potassium, and dietary fiber. Macadamia nut oil is also found in cosmetics and other skincare products because of its oxidative stability. Celebrate National Macadamia Nut Day by simply snacking on them or baking a batch of macadamia nut cookies! Punch Bowl

List of Ingredients

HOME COOKIN’ 09/04/2011 National Macadamia Nut Day Warm chocolate & macadamia nut tarts




Warm chocolate & macadamia nut tarts


375g pack sweet pastry
200g dark chocolate , broken into pieces
2 tbsp double cream
1 tbsp brandy (optional)
2 large eggs , plus 1 yolk
50g caster sugar
85g macadamia nuts , chopped
icing sugar , to decorate



Recipe


Heat oven to 190C/fan 170C/gas 5. Roll out the pastry to the thickness of a £1 coin and line 4 tartlet cases (about 10 x 3cm). Trim the excess off by rolling a rolling pin over the top of the cases to make a neat edge. Firm up in the freezer for 30 mins. Line with greaseproof paper and baking beans, then cook on a baking sheet for 15 mins. Remove the beans and paper, then cook for 3-5 mins more until the pastry is pale golden and biscuits.

While the pastry is cooking, melt the chocolate, cream and alcohol, if using, in a heatproof bowl over a pan of barely simmering water. Meanwhile, whisk the eggs, yolk and sugar until light and frothy. Briefly whisk the melted chocolate into the eggs and fold through most of the chopped macadamia nuts.

Divide the chocolate mixture between the cases and scatter with the remaining nuts. Uncooked tarts can now be frozen. Bake for 12 mins or 20 mins from frozen. The tops of the tarts will soufflé up and they should still be soft in the middle. Serve sprinkled with icing sugar.

Good Food