White Chocolate Macadamia Tart Food

WHITE CHOCOLATE MACADAMIA NUT BARK

Steps:

• Line a 13 by 9-inch cookie sheet with waxed paper, allowing 2 inches of paper to hang over sides. Melt all but 1/4 cup of semisweet chocolate morsels in microwave on medium power for 2 minutes, stirring every 30 seconds, or until smooth. Pour chocolate onto prepared sheet and spread to cover entire surface and form 1 even layer. Melt all but 1/4 cup of white chips in microwave on medium power for 2 minutes, stirring every 30 seconds, or until smooth. Drizzle melted white chocolate over semisweet chocolate layer. Using a toothpick or skewer, swirl the melted chocolates together, creating a marbled effect.
• Place nuts in a plastic bag and crush, using a rolling pin. Sprinkle chocolate with nuts and remaining semisweet and white morsels. Gently press toppings into melted chocolates. Refrigerate for 30 minutes, or until chocolate is firm. Remove waxed paper from chocolate. Cut or break chocolate into bite-size pieces.

WHITE CHOCOLATE MACADAMIA COOKIES

Steps:

• For the cookies: Melt 1 1/2 sticks (12 tablespoons) of the butter in a small skillet over medium heat. Cook, swirling the skillet, until the butter is golden brown. Set aside to cool.
• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
• In the bowl of an electric mixer, cream together the brown sugar, granulated sugar and remaining 1/2 stick (4 tablespoons) butter. Drizzle in the cooled brown butter. Mix in the eggs one at a time. Add the vanilla extract.
• In a separate small bowl, stir together the flour, baking soda and salt. Add half of the flour mixture to the butter and sugar mixture and mix until incorporated. Add the remaining flour mixture and mix well. Add the nuts and white chocolate and mix until incorporated. Drop large scoops of dough onto the prepared baking sheets using a 2 1/4-inch ice cream scoop.
• For the topping: Top the cookies with a few chocolate chunks and chopped nuts. Bake until the edges start to brown, about 14 minutes. Sprinkle the tops with a small amount of sea salt. Let cool on the baking sheets.

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.

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.

WHITE CHOCOLATE CHUNK-MACADAMIA NUT COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper.
• Combine the flour, baking soda, baking powder, and salt in a mixing bowl.
• Using a mixer, beat the butter in a large mixing bowl until fluffy, about 2 minutes. Add the brown sugar and mix together until smooth.
• Add the egg and vanilla. Stop to scrape down the sides of the bowl with a rubber spatula. Blend in the flour mixture in 3 stages and stir in the white chocolate and the nuts.
• Scoop out walnut-sized mounds of the cookie dough and place on the cookie sheet, leaving 2-inches between the mounds. Bake for 8 to 10 minutes, until the cookies are golden. Remove the cookie sheet from the oven and transfer the cookies from the parchment to cooling racks. Store in an airtight container at room temperature for up to a week. Freeze for longer storage.

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 COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in nuts and baking chips., Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 1 minute. Remove to wire racks to cool completely. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving or, if desired, reheat on a baking sheet in a preheated 350° oven 3-4 minutes.

CARAMELISED WHITE CHOCOLATE, GINGER CARAMEL & MACADAMIA TARTS

Steps:

• For the sweet pastry, put the flour, almonds, icing sugar, salt and vanilla seeds into the bowl of a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse breadcrumbs. Add the egg yolk and pulse again until fully combined. If the pastry isn't coming together into a uniform mass, add chilled water, 1 tsp at a time, and pulse until the dough starts to come together. Be careful not to overwork the dough as you will make the pastry tough, and it's likely to shrink more when cooked. Tip the dough onto a lightly floured work surface and lightly knead until smooth and uniform in colour. Wrap in cling film and chill until needed.
• To make the caramelised white chocolate, heat oven to 120C/100C fan/gas ½. Put the chocolate on a large baking tray and bake for 45 mins-1 hr, giving it a good stir every 10 mins, until it's a light golden brown - almost the colour of peanut butter. After 45 mins or so, the chocolate may start to look chalky or seized, but should become smooth again after a good stir. If not, don't worry, as it will be melted again in the next stage. Scrape the chocolate into a bowl, cover and set aside.
• For the bavarois, pour the milk into a medium saucepan and bring to the boil. Meanwhile, put the egg yolks and sugar in a bowl and whisk together. Put the gelatine in a small bowl of cold water and leave to soften for 3-5 mins. Once the milk has come to the boil, pour onto the egg mixture while whisking quickly together to prevent the eggs scrambling. Pour back into the pan and cook, stirring constantly, until the custard thickens (if you have an instant-read thermometer, it should be 75-80C). Pour the custard into a bowl and add 150g of the caramelised chocolate and the gelatine (squeezing out the water), stirring until both have melted. Sieve through a fine mesh sieve to remove any lumps from the chocolate. Cover the bowl with cling film and chill until the custard has cooled and started to set around the side of the bowl - but don't leave for too long or it will set completely. Whip the cream until it holds soft peaks and carefully fold this through the custard until smooth and fully combined. Pour the mixture into the holes of your silicone dome mould and carefully place in the freezer until frozen solid (best left overnight).
• Now bake your tart cases. Remove the pastry from the fridge and allow to soften slightly for 15 mins before rolling out until it is around 2mm thick. Cut out rounds of pastry just larger than the 6 tartlet cases and use to carefully line. Place the lined cases onto a parchment-lined baking tray and chill in the fridge or freezer until the pastry is firm. Heat oven to 180C/160C fan/gas 4. Line the tarts with a piece of parchment and fill with baking beans or rice. Bake the tarts for 20 mins, then remove the parchment and beans, and bake for a further 5-10 mins until the bases of the tarts start to brown. Allow the tarts to cool fully.
• For the ginger macadamia caramel, put the cream and ginger in a small saucepan and bring to the boil. Remove the pan from the heat and cover with a lid, allowing the ginger to infuse into the cream for 1 hr. Strain the cream through a fine mesh sieve into a measuring jug, topping back up to 120ml if needed. Put the sugar in a medium saucepan over a medium heat and cook until the sugar has melted and caramelised, swirling but not stirring, until it is a dark caramel colour. Pour in half the cream - be careful as this mixture will bubble up violently. Once the caramel has settled, add in the remaining cream, stirring over the heat if any lumps have formed. Add the butter and ¾ of the nuts, and stir to combine. Once the caramel has cooled slightly, divide it between the tart shells.
• For the glaze, put the remaining 225g of caramelised white chocolate in a bowl. Pour the cream into a saucepan and bring to the boil, then pour over the chocolate, stirring until you have a smooth, pourable glaze. Remove the bavarois domes from the freezer and carefully unmould, placing them on a wire rack set over a baking tray. While the glaze is still warm and fluid, pour over the domes, making sure the entire surface is covered. Using a small palette knife, lift the domes from the rack and carefully place on top of the tarts.
• To decorate, chop the remaining nuts so they are fairly fine, then press around the base of the domes where they sit on the tarts. Chill for 30 mins (or up to 24 hrs) to allow the bavarois to defrost before serving.

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.