In the realm of desserts, few pairings rival the melt-in-your-mouth magic of chocolate and macadamias. This tart combines rich, high-quality chocolate with the buttery crunch of macadamias, creating a truly indulgent experience. Elevate it further by using the best chocolate you can find—after all, macadamias deserve nothing less.
Ingredients
Pastry
- 1½ cups plain flour
- ½ cups macadamia pieces
- 2 tbsp cocoa powder
- ¼ cup caster sugar
- ¼ tsp salt
- 120 g cold unsalted butter cubed
- 2 tbsp iced cold water
Filling
- 300 g good quality dark chocolate broken into small pieces
- 60 g butter cut into small pieces
- 250 ml pouring cream
- ½ cup macadamia halves
To serve
- ½ cup macadamia pieces roasted, to decorate
- Raspberries and thickened cream
Instructions
- For the pastry, place the flour, macadamia pieces, cocoa powder, sugar and salt in the bowl of a food processor and process in 4 second pulses until the mixture resembles fine crumbs. Do not overprocess. Add the butter and process until the mixture resembles coarse crumbs. Add the water and process until the mixture just comes together to form a ball. Turn the dough out and, using your hands, gently bring the mixture together to form a ball. Cover well with plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 180°C. On a lightly floured surface, roll out the pastry to form a 30cm circle. Carefully lift the dough over and gently press to line a 24cm fluted tart tin, with a removeable base. Refrigerate for 15 minutes before lining with baking paper and weights and baking blind for 10-12 minutes. Remove the paper and weights and bake a further 5-7 minutes.
- For the filling, place the chocolate and butter in a heatproof bowl. Place the cream in a small saucepan and place over medium heat. Bring cream to a gentle simmer. As soon as it simmers, add to the chocolate and butter and cover the bowl. Allow to stand for 5 minutes and then stir until smooth. If the chocolate does not completely melt, place the bowl over another bowl of boiling water and stir gently until melted.
- Sprinkle the macadamia halves over the base of the cooled pastry case. Pour the filling over the nuts and allow to stand until set, popping any air bubbles that may appear with a toothpick or skewer. Allow to set at room temperature or if it is a hot day, allow the tart to cool to room temperature and then refrigerate for 15-20 minutes, until set. To serve, sprinkle the roasted macadamia pieces around the outer edge of the tart and serve in slices with berries and cream, if desired.
Notes
Tip
It is also possible to make individual size tartlets. Line 6 x 10cm tart tins with the pastry and use the same method for the filling, dividing the macadamias on the bases of the six pre-cooked tart shells and pouring the chocolate filling over the six individual tarts.
Nutrition
Calories: 595kcalCarbohydrates: 38gProtein: 6gFat: 51gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 67mgSodium: 110mgPotassium: 138mgFiber: 6gSugar: 16gVitamin A: 706IUVitamin C: 0.4mgCalcium: 43mgIron: 2mg