• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Chocolate Macadamia Tarts

  • Recipe Submitted by on

Category: Holiday, Desserts

 Ingredients List

  • ----------------------------MACADAMIA NUT CRUST----------------------------
  • 1 1/2 c Macadamia nuts, finely
  • -ground
  • 3/4 c Unsifted all-purpose flour
  • 1/3 c Granulated sugar
  • 1/2 ts Ground cinnamon
  • 2 tb Butter, melted


1/2 c Plus 2 T heavy cream
3 1-oz squares semisweet
-chocolate, finely chopped
1 pk (8-oz) cream cheese,
1/3 c Granulated sugar
2 lg Eggs
2 tb Creme de Cacao, or other
-chocolate-flavored liqueur
Vanilla Sauce (recipe

1. Prepare Macadamia Nut Crust: In medium-size bowl, combine ground
macadamia nuts, flour, granulated sugar, and cinnamon. Stir in melted
butter until blended. With fingers, press crust mixture into bottom and
sides of six 4-inch fluted tart pans; set aside.

2. Prepare Chocolate Filling: In 1 quart saucepan, heat 1/2 C cream over
medium heat. Place chocolate in small bowl. When cream begins to boil,
remove from heat; pour over chocolate, stirring constantly until chocolate
melts and mixture is smooth; set aside.

3. Heat oven to 325'F. In large bowl, with electric mixer, beat cream
cheese until smooth. Add granulated sugar and beat on medium speed 3
minutes. Add eggs, one at a time, beating well after each addition. Beat in
remaining 2 T cream and the Creme de Cacao. Stir in chocolate mixture.

4. Divide filling among tart shells; bake 25 to 30 minutes or until filling
appears set. Cool tarts completely in pans on wire rack. Cover and
refrigerate tarts until ready to serve. Meanwhile, prepare Vanilla Sauce.

5. To serve, spoon Vanilla Sauce onto each of 6 dessert plates. Place a
Chocolate Macadamia Tart on top of Vanilla Sauce; garnish each tart with
chocolate curls and confectioners' sugar, if desired.

Vanilla Sauce: In 1-quart saucepan, combine 1/2 C heavy cream and 1/3 C
milk; cook over medium heat just until bubbles form around edge of pan.
Remove from heat. In medium-size bowl, beat together 3 T sugar and 2 large
egg yolks. Gradually pour cream mixture into yolk mixture, stirring
constantly. Pour mixture back into saucepan, cook over low heat, stirring
constantly, until thickened. (Do not boil.) Strain Va- nilla Sauce into
bowl; stir in 1 teaspoon vanilla extract. Cover and refrigerate until ready
to serve.

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