Warm chocolate & macadamia nut tarts
Ingredients
- Step 1 375g pack sweet pastry
- Step 2 200g dark chocolate , broken into pieces
- Step 3 2 tbsp double cream
- Step 4 1 tbsp Disaronno or brandy (optional)
- Step 5 2 large eggs , plus 1 yolk
- Step 6 50g caster sugar
- Step 7 85g macadamia nut , chopped
- Step 8 icing sugar , to decorate
Calories: 1015
Carbohydrate: 92 g
Protein: 13 g
Fat: 69 g
Cook time: 60 minutes
Prep time: 30 minutes
Total time: 90 minutes
Servings: 4
TAGS
Dessert
Dinner
Treat
British
Amaretto chocolate dessert
Brandy
Caster sugar
Choc
Choccy tart
Chocolate tart
Dark chocolate
Double cream
egg
egg
Icing sugar
Indulgent
James Martin
James Martin
Macadamia nut
Macadamia nut
Pastry
Pastry
Sweet tart
Tarte au chocolat
Warm chocolate tart
Directions
- Step 1 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.
- Step 2 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.
- Step 3 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.