I have not been able to write anything at all last week. Did some baking but not much either, for some reason I kept being interrupted by job – related issues…how dare they?
Anyway, we took it easy this afternoon and I decided to go through my magazines piling up in the pantry and found an old issue of Martha Stewart’s magazine with a dozen or so of the reader’s favorite desserts. I made two of them tonight and here is one of them : Chocolate Macadamia Nut Tart. My adaptation included the use of walnuts instead of macadamias and Cognac instead of Bourbon. We loved it! The dough is really good too, even with 2 sticks of butter (Yes! You read right)
Chocolate Macadamia Nut Tart
Makes one 11-inch tart
1/2 cup sifted all-purpose flour, plus more for dusting
2 large eggs
1 cup sugar
1/2 tablespoon bourbon
1/4 teaspoon salt
3/4 cup unsalted butter(1 1/2 sticks), melted and cooled
6 ounces semisweet chocolate, chopped
2 1/2 cups unsalted whole macadamia nuts(10 1/2 ounces)
1. Heat oven to 400°. On a lightly floured surface, roll pâte sucrée into a 14-inch circle. Fit pastry into an 11-inch tart pan; trim dough evenly along edges. Use trimmings to patch any thin spots in shell. Refrigerate 30 minutes. Meanwhile, in a large bowl, whisk eggs, sugar, and bourbon until combined. Whisk in flour, salt, and butter; stir in chocolate. Pour mixture into chilled tart shell. Cover top with nuts, pressing them halfway down into filling.
2. Bake for 10 minutes. Reduce heat to 350°, and continue baking until crust and nuts are golden, about 35 minutes. If tart gets too brown, place aluminum foil over top for remainder of cooking time. Cool on wire rack.