Chocolate Macadamia Nut Tart
This chocolate macadamia nut tart recipe seems a bit exotic, but the warm chocolate flavors and a buttery crust makes this a homey dessert everyone will love.
Servings 8 slices
Calories 390kcal
Equipment
- 1 tart pan with removable bottom
- 1 Food processor
Ingredients
- 1 recipe of your favorite pie crust or one already prepared store-bought crust
- 6 oz cream cheese
- ½ cup ricotta cheese
- 6 tablespoons sugar
- 1 ½ tablespoons cocoa powder
- 2 tablespoons Fangelico or macadamia nut liqueur
- 1 egg
- 2 egg yolks
- pinch salt
- ½ cup finely chopped unsalted macadamia nuts try to use roasted ones if you can
- ½ cup semisweet or bittersweet chocolate VERY finely chopped
Instructions
- Heat the oven to 350 degrees.
- Press the pastry dough into a 9-inch tart pan (the kind with a removable bottom).
- To make the filling combine the cream cheese, ricotta, sugar, cocoa powder and pinch of salt in a food processor or using a mixer (a food processor is better if you have one). Process or beat until super smooth. Scrape down the sides and add the egg first, then each yolk one at a time, processing or beating until thoroughly incorporated and smooth. Beat in the liqueur last. Fold in all but two tablespoons of the chopped macadamia nuts.
- Pour this into the prepared tart pan and sprinkle all the chopped chocolate over the top and press GENTLY to make sure some of it gets in there.
- Bake about 25-30 minutes until just set and the center is slightly puffed. Cool before dusting with powdered sugar and the remaining chopped nuts.
Nutrition
Calories: 390kcal | Carbohydrates: 29g | Fat: 27g