HAWAIIAN CHOCOLATE MACADAMIA NUT TART
The niu (coconut) really adds to this easy, modern, Hawaiian desert. This is frequently served in lieu of pecan pie during the holidays. It can be served warm with vanilla ice cream or cold with whipping cream, and can be made a day in advance of your Hawaiian feast!
Provided by BRANDY20001
Categories Desserts Pies Tarts
Time 1h8m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Toast macadamia nut pieces, and coconut flakes in separate pans in the preheated oven until golden brown, about 8 minutes. Remove to cool.
- Press one of the pie crusts onto the bottom of a 12 to 14-inch fluted tart pan. Cut the remaining pie crust into strips, and use it to fill in the edges of the tart pan, ensuring that the crust is completely sealed. Gently press the chocolate chips into the pie crust, and set aside.
- In a large bowl, whisk together the eggs, vanilla, and corn syrup until smooth. Stir in the sugar, margarine, macadamia nuts, and coconut flakes. Pour over pie crust.
- Bake in preheated oven until a knife inserted halfway between the center and the edge of the crust comes out clean, 50 to 55 minutes. Cool completely on a wire rack.
Nutrition Facts : Calories 706.9 calories, Carbohydrate 82.3 g, Cholesterol 55.8 mg, Fat 42.9 g, Fiber 5.8 g, Protein 7.2 g, SaturatedFat 15.8 g, Sodium 272.7 mg, Sugar 44.3 g
WARM CHOCOLATE & MACADAMIA NUT TARTS
The only rule with these is to eat them straight from the oven while the centres are still gooey... but that's no hardship
Provided by James Martin
Categories Dessert, Dinner, Treat
Time 1h
Number Of Ingredients 8
Steps:
- 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 biscuity.
- 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.
Nutrition Facts : Calories 1015 calories, Fat 69 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 56 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.6 milligram of sodium
CHOCOLATE MOUSSE MACADAMIA TART
Awesome! Luscious layers of nuts and chocolate are special enough in this dessert, but the pie crust dough blended with macadamias kicks it up a notch. Pillsbury.com.:) Forgot to include 2-3 hrs refrigerator time, until filling is set.
Provided by Manami
Categories Dessert
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 450°F & bake pie crust as directed on box for One-Crust Baked Shell, using 10-inch tart pan with removable bottom or 9-inch glass pie plate.
- Cool completely on cooling rack, about 15 minutes.
- In small bowl, microwave 1 oz chocolate and the oil uncovered on High 20 to 30 seconds, stirring every 10 seconds, until melted & spread in bottom of crust.
- In 1-quart saucepan, mix granulated sugar and corn syrup; cook over medium heat 4 to 6 minutes (do not stir).
- Stir in butter, 1/3 cup whipping cream and 1 cup macadamia nuts.
- Cook 4 to 5 minutes, stirring frequently, until hot.
- Carefully spread in crust & freeze until set, about 20 minutes.
- Meanwhile in large bowl, beat 1 cup powdered sugar, the cream cheese and vanilla with electric mixer on high speed until smooth.
- Add melted chocolate; beat until smooth.
- Gradually add 1 1/2 cups whipping cream, beating until soft peaks form.
- Spread chocolate filling over nut filling.
- Refrigerate until filling is set, 2 to 3 hours.
- In medium bowl, beat topping ingredients with electric mixer on high speed until stiff peaks form.
- Spoon over chocolate filling.
- Top with toasted macadamia nuts.*
- *(To toast macadamia nuts, heat oven to 350°F Spread macadamia nuts in ungreased shallow pan. Bake uncovered 8 to 10 minutes, stirring occasionally, until golden brown).
Nutrition Facts : Calories 434.6, Fat 36.8, SaturatedFat 17.9, Cholesterol 84.7, Sodium 145.8, Carbohydrate 25.9, Fiber 1.1, Sugar 16.7, Protein 2.9
MACADAMIA COCONUT CREAM TART
Get the flavors of Hawaii with this fabulous dessert. Coconut and rum combined with the silky texture, make with just superb.-Tonya Burkhard, Davis, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine flour and sugar. Cut in butter until crumbly. Stir in nuts. Stir in egg yolks just until combined. , Press onto the bottom and up the sides of a greased 11-in. fluted tart pan with removable bottom. Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack. , In a small bowl, sprinkle gelatin over rum; set aside. In a large heavy saucepan, heat coconut milk, sugar and milk until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Remove from the heat; whisk in gelatin mixture until blended. Quickly transfer to a bowl; place bowl in ice water and stir for 2 minutes. Cover and refrigerate for 30 minutes, stirring once., Fold in whipped cream. Spoon into crust. Sprinkle with coconut and nuts. Cover and refrigerate overnight.
Nutrition Facts : Calories 495 calories, Fat 38g fat (20g saturated fat), Cholesterol 184mg cholesterol, Sodium 129mg sodium, Carbohydrate 34g carbohydrate (18g sugars, Fiber 2g fiber), Protein 6g protein.
WHITE CHOCOLATE & MACADAMIA TART
The third of four Chocoholics Heaven recipes in a recent issue of the Australian 'Women's Day'. Decadently delicious!
Provided by bluemoon downunder
Categories Tarts
Time 1h45m
Yield 1 tart, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to moderately slow, 160°C, and lightly grease a 23cm springform flan pan.
- Place flour, butter, nuts and icing sugar in a food processor and process until well-combined, add egg yolks and water and process until the ingredients just come together.
- Turn onto a lightly floured surface, knead gently, wrap in plastic wrap and chill for 30 minutes.
- Roll out the pastry between 2 sheets of baking paper, ease into prepared pan, trim the edges and chill for 10 minutes.
- Bake blind (see Note below) for 15 minutes, remove paper and filling, and bake for another 10 minutes.
- FILLING: Melt 250g chocolate in a small saucepan over a low heat; in a small bowl, using an electric beater, beat the egg yolks, eggs and caster sugar until the mixture is thick and creamy; stir in the cream, vanilla extract and melted chocolate.
- Sprinkle the pastry base with macadamia nuts, pour the chocolate mixture into the pastry case; bake for 35-40 minutes or until the filling is set.
- Cool to room temperature.
- Serve the tart, drizzled with the remaining melted white chocolate.
- NOTE: To blind bake, put rice, dried beans or pastry weights in the pastry shell, then bake as directed.
Nutrition Facts : Calories 697, Fat 49.8, SaturatedFat 23.8, Cholesterol 251.9, Sodium 175.6, Carbohydrate 56, Fiber 2, Sugar 38.8, Protein 9.8
CHOCOLATE MACADAMIA NUT TART
Provided by Food Network
Categories dessert
Time P1DT1h
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees.
- Place macadamia nuts in a medium skillet and toast over low heat, stirring often until golden brown all over, about 8 minutes. Do not burn. Set aside to cool completely.
- In a double boiler, combine the chocolate and butter and melt, stirring over moderate heat. Set aside to cool slightly.
- In a large bowl, whisk the whole eggs, egg white, sugar and corn syrup until combined. Stir in the rum, the cooled chocolate mixture and the nuts until blended. Pour the filling into the partially baked chocolate pastry shell and bake for about 45 minutes, until the center is set and does not wiggle. Set aside to cool on a rack. Serve at room temperature or chilled, garnish with whipped cream.
- On a work surface, mix the flour and cocoa until well blended; form into a mound. Make a well in the center and add the remaining ingredients. Using your hands, slowly blend the ingredients in the well until partially mixed, then incorporate the flour and cocoa until completely combined and a soft dough forms. Pat the dough into a disk, wrap well and refrigerate for at least 2 hours or overnight. (see Note).
- Between 2 sheets of waxed paper, roll out dough into a 13-inch round. Refrigerate for 10 minutes. Remove the waxed paper and transfer the dough to an 11-inch tart pan with removable bottom. Fit the dough evenly into the pan and trim any overhanging pastry. Refrigerate for at least 10 minutes more. Preheat oven to 425 degrees.
- Line the chilled shell with aluminum foil and weigh down with pie weights or dried beans. Bake for 10 minutes. Then remove the weights and foil and bake for 5 minutes longer until set but slightly soft.
- Note: This is a cookie-like crust. The dough softens quickly once out of the refrigerator and is a bit difficult to transfer to the tart pan, but scraps can be used to repair any cracks.
CHOCOLATE-MACADAMIA NUT TART
This delightful chocolate-nut tart is a standout among a sea of pumpkin, pecan, and apple recipes. The ingredients are simple: buttery, rich macadamia nuts floating amid a dark chocolate-bourbon filling, all atop a crisp pate sucree tart shell.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 11-inch tart
Number Of Ingredients 13
Steps:
- Pate Sucree:In the bowl of a food processor, combine flour and sugar. Add butter, and process until mixture resembles coarse meal, 10 to 20 seconds. In a small bowl, lightly beat egg yolks; add ice water. With machine running, add the egg mixture in a slow, steady stream through the feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Refrigerate at least 1 hour. Dough may be frozen up to 1 month. To thaw, transfer disks to refrigerator overnight, or let stand at room temperature 1 hour.
- Tart:Preheat oven to 400 degrees. On a lightly floured surface, roll out one disk of pate sucree to a 14-inch round, about 1/8 inch thick (reserve remaining disk for another use). Fit into an 11-inch round tart pan with removable bottom; trim dough flush with rim. Use trimmings to patch any thin spots in shell. Refrigerate 30 minutes or up to overnight.
- Meanwhile, in a large bowl, whisk together eggs, sugar, and bourbon until combined. Whisk in flour and salt, then whisk in butter. Stir in chocolate until combined. Pour mixture into chilled tart shell. Cover top with nuts, pressing them halfway down into the filling.
- Bake 10 minutes. Reduce oven temperature to 350 degrees and continue baking until crust and filling are golden, about 35 minutes more. If tart is browning too quickly, tent with aluminum foil. Transfer pan to a wire rack and let cool completely. Tart can be stored in an airtight container at room temperature up to 2 days.
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5/5 (6)Calories 610 per servingCategory Dessert
- Place the macadamia nuts in a food processor fitted with steel blade and pulse until pulverized. Next add the flour, sugar and salt in the food processor. Pulse to mix.
- In a bowl blend the eggs, sugar, candied ginger, fresh ginger and vanilla. Pour filling evenly over the macadamia nuts in tart shell(s).
- Place chocolate in a mixing bowl. Pour warmed cream over and cover for 5 minutes. Stir to combine and is smooth. Pour and spread over cooled macadamia nut tart. Top with sea salt flakes. Refrigerate for 1 hour to firm ganache and tart.
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5/5 (1)Estimated Reading Time 3 minsCategory Dessert, Snack
- Adjust an oven rack to the center position and preheat the oven to 350 degrees. Grease a 13 x 9 baking pan. Put the macadamia nuts into a shallow baking dish and toast them in the oven, stirring once or twice, for 5 to 10 minutes or until they are an even, deep golden brown color. Watch them carefully so that they don’t burn. Set aside to cool.
- Put the flour and 1 cup brown sugar into the work bowl of a food processor fitted with the metal blade. Process about 10 seconds to combine them thoroughly. Add the butter pieces and process until the mixture is like very fine crumbs, about 30 seconds. Stop to scrape the work bowl as necessary.
- In a heavy medium saucepan melt the 1/2 cup butter over low heat. Add the 1/2 cup brown sugar and stir well with a wooden spoon until thoroughly combined and smooth. This may take 1 to 2 minutes. Increase the heat to medium high and cook, stirring constantly, until the entire surface of the caramel is bubbly. Cook and stir 30 seconds more. Immediately pour the hot caramel over the nuts and spread evenly with the back of a metal spoon.
- Remove pan from the oven. Wait 1 minute, then sprinkle the chocolate morsels evenly over the caramel.
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Ratings 21Category DessertCuisine AustralianTotal Time 1 hr 5 mins
CHOCOLATE MACADAMIA NUT TART - FOOD AND WINE
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- In a large bowl, using an electric mixer, cream the butter and sugar until pale, about 3 minutes. Beat in the egg. In a separate bowl, stir the flour and cocoa. Using a wooden spoon, stir the dry ingredients into the butter-sugar mixture and gather the dough into a ball. Flatten the dough into a disk, wrap in wax paper and refrigerate for at least 2 hours.
- Preheat the oven to 325°. On a lightly floured surface, roll out the chilled dough into a 10-inch round, slightly less than 1/4 inch thick. Transfer the dough to an 8-inch tart pan, pressing the dough evenly into the pan. Prick all over with a fork and freeze for 10 minutes.
- In a small saucepan, bring the heavy cream to a simmer over low heat. Set a heavy medium saucepan over high heat and gradually add the sugar in small amounts, stirring constantly, until it melts and turns golden brown. Remove the saucepan from the heat and slowly stir in the hot cream. Stir in the butter and let cool.
WHITE CHOCOLATE MACADAMIA NUT TART - KING ARTHUR BAKING
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4.5/5 (2)Total Time 2 hrs 37 minsServings 1Calories 450 per serving
- Pulse until the nuts are finely ground, but not so much that they become pasty., In a large mixing bowl, beat together the butter and sugars until fluffy.
CHOCOLATE-CARAMEL MACADAMIA NUT TART RECIPE - VERMONT CREAMERY
From vermontcreamery.com
Servings 8Total Time 2 hrs 40 mins
- Combine macadamia nuts and powdered sugar in a food processor and pulse until nuts are just finely ground. Add flour, salt, and butter; pulse until texture resembles a coarse cornmeal. Add 1 teaspoon vanilla bean paste or extract, egg yolk, and water; pulse until dough comes together.
- Turn out dough onto a work surface and work into a ball. Press dough into greased tart pan. Chill the tart in freezer for 20 minutes.
- Meanwhile, heat oven to 350°F. Punch holes in crust with a fork to allow steam to vent while baking. Cover with aluminum foil and fill with pie weights.
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- Preheat oven to 325 degrees. Prepare an 8-inch baking pan by spraying with non-stick spray w/ flour. You can even line the pan with foil or parchment paper, spray the paper with non-stick spray, this will allow for easy removal.
- Add the oreos and melted butter to a food processor and blend until crumbs are fine. Pour the crumbs into the bottom of the prepared pan and press into the bottom. Bake at 325 for 10 minutes.
- While the crust is baking and cooling, chop the dried pineapple into small pieces and blend the macadamia nuts in a food processor until crumbs are formed.
- Start to layer the remaining ingredients onto the cooked crust. Sprinkle 1 cup of the white chocolate chips along the bottom, then sprinkle with the pineapple, coconut and nuts. Pour the sweetened condensed milk evenly over the top. Decorate the top with the remaining chocolate chips and a little coconut.
FLOURLESS CHOCOLATE MACADAMIA NUT TART RECIPE | GOOD FOOD
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- Preheat a kettle or covered barbecue to medium—low indirect heat. Lightly brush the base and sides of a 24 cm (9½ inch) springform tin with oil and line the base with baking paper.
- Put the chocolate, butter and sugar in a saucepan with 80 ml (2½ fl oz/⅓ cup) hot water. Stir over low heat until the chocolate and butter have both melted and the sugar has dissolved. Take off the heat and allow to cool slightly, then whisk in the eggs and chopped macadamia nuts. Stir until well combined and glossy.
- Pour the mixture into the prepared tin and place in the middle of the barbecue. Lower the lid and cook for 1 hour 20 minutes, or until a skewer inserted into the middle of the tart comes out clean. Take the cake off the heat and leave to cool in the tin for 10 minutes. Release the sides of the tin, then cut the cake into slices. Serve warm or cold, with a dollop of cream and some fresh blueberries.
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