Best 6 Venus Chocolate Macadamia Nut Tart Recipes

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Calling all dessert enthusiasts! Indulge in the delectable symphony of flavors and textures as we embark on a culinary journey to craft the ultimate Venus Chocolate Macadamia Nut Tart. This exquisite tart harmonizes the rich, velvety chocolate with the nutty crunch of macadamia nuts, encased in a buttery, flaky crust. Join us as we explore the secrets of achieving the perfect balance between sweetness and bitterness, while discovering the art of tempering chocolate to create a glossy, mirror-like glaze. Prepare to tantalize your taste buds and impress your loved ones with this irresistible creation.

Let's cook with our recipes!

VENUS' CHOCOLATE MACADAMIA NUT TART



Venus' Chocolate Macadamia Nut Tart image

Creamy chocolate paired with smooth caramel and macadamia nuts over a delicious butter tart shell is the ultimate for a Valentine's Dessert.

Provided by VIVANET

Categories     Desserts     Pies     Tarts

Time 4h

Yield 12

Number Of Ingredients 12

½ cup unsalted butter, softened
¼ cup white sugar
1 egg, beaten
1 ⅛ cups cake flour
7 tablespoons unsweetened cocoa powder
½ cup heavy cream
½ cup white sugar
2 tablespoons unsalted butter
3 ounces semisweet chocolate, chopped
¾ teaspoon coffee liqueur
½ cup heavy cream
1 cup macadamia nuts, whole

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.

Nutrition Facts : Calories 377.7 calories, Carbohydrate 30.5 g, Cholesterol 68.1 mg, Fat 28.6 g, Fiber 2.7 g, Protein 4.1 g, SaturatedFat 13.6 g, Sodium 16.1 mg, Sugar 16.8 g

CHOCOLATE MACADAMIA NUT TART



Chocolate Macadamia Nut Tart image

Provided by Food Network

Categories     dessert

Time P1DT1h

Yield 8 to 10 servings

Number Of Ingredients 18

1 1/2 cups unsalted macadamia nuts
6 ounces bittersweet chocolate, coarsely chopped
2 teaspoons unsalted butter
2 whole eggs
1 egg white
2/3 cup sugar
2/3 cup dark corn syrup
1 teaspoon rum
Chocolate pastry shell, recipe follows
Unsweetened whipped cream, for garnish
2 cups all-purpose flour
1/4 cup unsweetened cocoa
1 1/2 sticks unsalted butter, cut into pieces and softened to room temperature
1/3 cup sugar
2 egg yolks
1 tablespoon heavy cream
1 teaspoon vanilla extract
1/2 teaspoon salt

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.

VENUS' CHOCOLATE MACADAMIA NUT TART



Venus' Chocolate Macadamia Nut Tart image

Creamy chocolate paired with smooth caramel and macadamia nuts over a delicious butter tart shell is the ultimate for a Valentine's Dessert.

Provided by VIVANET

Categories     Dessert Tarts

Time 4h

Yield 12

Number Of Ingredients 12

½ cup unsalted butter, softened
¼ cup white sugar
1 egg, beaten
1 ⅛ cups cake flour
7 tablespoons unsweetened cocoa powder
½ cup heavy cream
½ cup white sugar
2 tablespoons unsalted butter
3 ounces semisweet chocolate, chopped
¾ teaspoon coffee liqueur
½ cup heavy cream
1 cup macadamia nuts, whole

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.

Nutrition Facts : Calories 377.7 calories, Carbohydrate 30.5 g, Cholesterol 68.1 mg, Fat 28.6 g, Fiber 2.7 g, Protein 4.1 g, SaturatedFat 13.6 g, Sodium 16.1 mg, Sugar 16.8 g

CHOCOLATE-MACADAMIA NUT TART



Chocolate-Macadamia Nut Tart image

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

2 1/2 cups unbleached all-purpose flour
3 tablespoons sugar
2 sticks (1 cup) cold unsalted butter, cut into small pieces
2 large egg yolks
1/4 cup ice water
1/2 cup unbleached all-purpose flour, plus more for dusting
2 large eggs
1 cup sugar
1/2 tablespoon bourbon
1/4 teaspoon kosher salt
1 1/2 sticks (3/4 cup) unsalted butter, melted and cooled to room temperature
6 ounces semisweet chocolate, finely chopped
2 1/2 cups unsalted whole macadamia nuts (10 1/2 ounces)

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.

MACADAMIA COCONUT TART



Macadamia Coconut Tart image

Categories     Egg     Dessert     Bake     Thanksgiving     Kid-Friendly     Coconut     Macadamia Nut     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 to 10 servings

Number Of Ingredients 10

pastry dough for a single-crust pie
3 large eggs
1 1/4 cups packed light brown sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
1/2 stick (1/4 cup) unsalted butter, melted and cooled slightly
1 1/2 cups dry-roasted macadamia nuts (7 ounces), toasted and coarsely chopped
1 cup sweetened flaked coconut (2 3/4 ounces)
Special Equipment
a 10-inch fluted tart pan (1 inch deep) with a removable bottom; pie weights or raw rice

Steps:

  • Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into tart pan and trim edges. Chill shell until firm, about 30 minutes.
  • Put oven rack in middle position and preheat oven to 375°F.
  • Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Bake until side is set and edge is pale golden, about 20 minutes. Carefully remove foil and weights and bake shell until deep golden, 10 to 15 minutes more. Leave oven on.
  • Whisk together eggs, brown sugar, vanilla, and salt until combined, then whisk in melted butter, nuts, and coconut. Pour filling into tart shell and bake until set in center, 25 to 30 minutes. Cool in pan on a rack 30 minutes, then remove side of pan and cool tart to room temperature, 1 1/2 to 2 hours more.

WARM CHOCOLATE & MACADAMIA NUT TARTS



Warm chocolate & macadamia nut tarts image

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

375g pack sweet pastry
200g dark chocolate , broken into pieces
2 tbsp double cream
1 tbsp Disaronno or brandy (optional)
2 large eggs , plus 1 yolk
50g caster sugar
85g macadamia nut , chopped
icing sugar , to decorate

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

Venus Chocolate Macadamia Nut Tart

Venus Chocolate Macadamia Nut Tart is a luscious dessert that combines the richness of chocolate with the buttery crunch of macadamia butter and the nutty sweetness of coconut. The homemade chocolate ganache adds an extra layer of decadent chocolatey bliss, making this dessert perfect for any occasion.

The recipe includes step-by-step instructions and tips to create the perfect Venus Chocolate Macadamia Nut Tart, including:
  • Baking the perfect shortcrust pastry crust:

    - Chilling the pastry before it is baked helps prevent it from shrinking and puffing up in the pan, resulting in a smooth and even crust.

  • Crafting the creamy chocolate ganache:

    - Using high-quality chocolate and heavy cream ensures the ganache is rich and smooth.

    - Stirring the mixture until it is thick enough to coat the back of a spoon gives it the right texture for spreading over the base.
  • Assembling the Venus Chocolate Macadamia Nut Tart:

    - Tossing the macadamia butter in coconut before sprinkling it over the ganache adds a beautiful texture and coconutty aroma.

    - Using fresh coconut, macadamia butter, and high-quality chocolate significantly enhances the overall taste and quality of the Venus Chocolate Macadamia Nut Tart.
Conclusion

In conclusion, the Venus Chocolate Macadamia Nut Tart is a delightful indulgence that strikes the right balance between chocolate, macadamia, and coconut flavors. By following the tips and instructions provided, one can achieve a perfect texture, richness, and presentation, making this dessert a perfect choice for entertaining or simply satisfying one's sweet craving.

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