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Read the full recipe after the video.
Recipe Summary
Yield: Makes one 11-inch tart
chocolate macadamia tart
Ingredients
Pate Sucree
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
Tart
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)
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 11-inch tart
chocolate macadamia tart
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 11-inch tart
Recipe Summary
Yield: Makes one 11-inch tart
Yield: Makes one 11-inch tart
Makes one 11-inch tart
chocolate macadamia tart
chocolate macadamia tart
Ingredients
Ingredients
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)
Directions
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.
Reviews (4)
Add Rating & Review
15 Ratings
5 star values:
3
4 star values:
7
3 star values:
2
2 star values:
2
1 star values:
1
Reviews (4)
Add Rating & Review
15 Ratings
5 star values:
3
4 star values:
7
3 star values:
2
2 star values:
2
1 star values:
1
Add Rating & Review
15 Ratings
5 star values:
3
4 star values:
7
3 star values:
2
2 star values:
2
1 star values:
1
15 Ratings
5 star values:
3
4 star values:
7
3 star values:
2
2 star values:
2
1 star values:
1
15 Ratings
5 star values:
3
4 star values:
7
3 star values:
2
2 star values:
2
1 star values:
1
- 5 star values:
- 3
- 4 star values:
- 7
- 3 star values:
- 2
- 2 star values:
- 2
- 1 star values:
- 1
Martha Stewart Member
Rating: 4 stars
03/04/2017
I've made this a number of times and it is delicious. And while it tastes wonderful, the presentation is lacking. I take some semi sweet chocolate, melt it and drizzle it over the top. It dresses it up and actually makes it look like it came from a professional bakery.
Martha Stewart Member
Rating: Unrated
11/22/2011
This recipe is over-the-top delicious and has been a favorite of my family for years. For a sweeter treat, try it with Kahlua or Irish Cream instead of the bourbon. Always delicious as well as a deceptively impressive-looking dessert on the buffet!
Martha Stewart Member
Rating: 5 stars
10/06/2011
I've been making, and devouring this recipe for years. The photo isn't quite accurate. The chopped chocolate sinks to the bottom, making for a black-bottom cupcake effect. Everyone loves this, and enjoys it because macadamia nuts are such a treat!
Martha Stewart Member
Rating: Unrated
11/08/2010
So good!
Martha Stewart Member
Rating: 4 stars
03/04/2017
I've made this a number of times and it is delicious. And while it tastes wonderful, the presentation is lacking. I take some semi sweet chocolate, melt it and drizzle it over the top. It dresses it up and actually makes it look like it came from a professional bakery.
Rating: 4 stars
Rating: Unrated
11/22/2011
This recipe is over-the-top delicious and has been a favorite of my family for years. For a sweeter treat, try it with Kahlua or Irish Cream instead of the bourbon. Always delicious as well as a deceptively impressive-looking dessert on the buffet!
Rating: Unrated
Rating: 5 stars
10/06/2011
I've been making, and devouring this recipe for years. The photo isn't quite accurate. The chopped chocolate sinks to the bottom, making for a black-bottom cupcake effect. Everyone loves this, and enjoys it because macadamia nuts are such a treat!
Rating: 5 stars
Rating: Unrated
11/08/2010
So good!
All Reviews for Chocolate-Macadamia Nut Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate-Macadamia Nut Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
