Venus Chocolate Macadamia Nut Tart Food

VENUS' CHOCOLATE MACADAMIA NUT TART

Steps:

• 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.

CHOCOLATE MACADAMIA NUTS

Steps:

• Preheat the oven to 350 degrees F.
• Place the nuts in a large mixing bowl. Add the corn syrup and stir until evenly coated. Place the nuts on a baking sheet and roast in the oven for 15 to 20 minutes. Remove from the oven. Using a wooden spoon, transfer the nuts onto a parchment paper-covered baking sheet pan. Do not touch them, as they are extremely hot. Let them cool at room temperature, or if possible, place them in the freezer because the cold nuts will help the chocolate to temper. When completely cooled, break apart any nut clusters that may have formed. Place the cooled nuts in the coating pan or in a large mixing bowl. Slowly add one third of the bittersweet chocolate, one ladleful at a time. If you are using the mixing bowl, fold the nuts until they are thoroughly coated and the chocolate has set. If you do not fold immediately, the chocolate will set and the nuts will stick together. Add another third of the chocolate and fold thoroughly until set. Add the remaining third and fold thoroughly being sure all the nuts are well coated. Separate any clusters of nuts that may have formed. If you serve the nuts as they are, let the chocolate set completely. If you decide to move on to the next step, do not wait for the chocolate to set completely. Add the powdered sugar or cocoa powder and stir until all of the nuts are well coated. If you'd like to coat half of the nuts in powdered sugar and the other half in cocoa powder, start with the powdered sugar. Before serving, place the nuts in a sieve to remove any excess sugar or cocoa powder. The nuts will keep at room temperature in an airtight container for up to 2 weeks.
• How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
• Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
• One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
• Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
• The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
• A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.

CHOCOLATE-MACADAMIA NUT TART

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.

WARM CHOCOLATE & MACADAMIA NUT TARTS

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.

CHOCOLATE MOUSSE MACADAMIA TART

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).

CHOCOLATE MACADAMIA NUT TART

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.

WHITE CHOCOLATE & MACADAMIA TART

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.

VENUS' CHOCOLATE MACADAMIA NUT TART

Steps:

• 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.