melissa-dallas
Well-known member
Wow! Doesn't this look good?
CHOCOLATE MACADAMIA NUT FLAN TART
Crust (recipe follows)
Caramel Sauce (recipe follows)
1 1/4 cups heavy (whipping) cream, divided use
3 ounces bittersweet baking chocolate, chopped* (1/2 cup)
3/4 cup sour cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla
GARNISHES (OPTIONAL):
Semisweet chocolate curls**
White chocolate curls**
1/4 cup macadamia nuts, chopped
Heat oven to 400 degrees F. Grease 9-inch tart pan.
Make Crust. Roll pastry into circle 2-inches larger than upside-down tart pan. Fold pastry into fourths; place in pan. Unfold and ease into pan, pressing firmly against bottom and side. Roll over top of tart pan with rolling pin to cut excess pastry from edge of pan. Prick bottom of pastry thoroughly with fork to prevent puffing. Freeze 15 minutes.
Bake crust 15 to 20 minutes or until golden brown; cool while making sauce.
Make Caramel Sauce. Pour into tart crust; spread evenly over bottom. Freeze about 15 minutes or until set.
Heat 1/4 cup whipping cream in 1-quart saucepan to just below the boiling point. Pour cream over chopped chocolate in large bowl; stir until mixture is smooth and glossy. Beat in sour cream with wire whisk; set aside.
Beat remaining 1 cup whipping cream, the powdered sugar and vanilla in chilled large bowl with electric mixer on high speed until stiff. Fold half of the whipped cream into chocolate mixture. Spread chocolate mousse evenly over caramel layer. Spread remaining whipped cream evenly over tart. If desired, garnish with chocolate curls; sprinkle with nuts. Refrigerate at least 4 hours before serving. Store covered in refrigerator.
CRUST
1 1/2 cups Gold Medal all-purpose flour
1/2 cup powdered sugar
1/2 teaspoon salt
2/3 cup frozen butter or margarine
1 egg yolk
2 teaspoons heavy (whipping) cream
1/2 teaspoon vanilla
Place flour, powdered sugar and salt in food processor. Cut frozen butter into small pieces; add to flour mixture. Cover and process, using quick on-and-off motions, until mixture looks like coarse cornmeal. Working quickly, add egg yolk, whipping cream and vanilla. Cover and process just until pastry begins to hold together. Place pastry on smooth surface; shape into a ball. Wrap in plastic wrap; refrigerate at least 2 hours.
CARAMEL SAUCE
1/4 cup butter or margarine, softened
1/2 cup granulated sugar
1/2 cup macadamia nuts, chopped
1/4 cup whipping (heavy) cream
Mix butter and sugar in 1-quart saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Continue cooking and stirring until mixture turns a dark caramel color (mixture will appear separated). Remove from heat. Stir in nuts and whipping cream; continue stirring until sugar is dissolved.
*Bittersweet chocolate is similar to semisweet chocolate, but it has a more pronounced chocolate flavor and is slightly less sweet. Bittersweet and semisweet chocolates can be used interchangeably.
**Betty's Tips - Special Touch: Shave chocolate or make curls by pulling a swivel-bladed vegetable peeler or thin, sharp knife across a block of semisweet or white chocolate in long, thin strokes. Curls will be easier to make if the chocolate is slightly warm, so let it stand in a warm place for about 15 minutes. Lift curls with toothpick to avoid breaking them.
Makes 12 servings
From: David Paul's Lahiaina Grill/Lahaina, HI
Source: Recipe booklet: Restaurant Recipes, Betty Crocker #170, Februrary 2001
CHOCOLATE MACADAMIA NUT FLAN TART
Crust (recipe follows)
Caramel Sauce (recipe follows)
1 1/4 cups heavy (whipping) cream, divided use
3 ounces bittersweet baking chocolate, chopped* (1/2 cup)
3/4 cup sour cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla
GARNISHES (OPTIONAL):
Semisweet chocolate curls**
White chocolate curls**
1/4 cup macadamia nuts, chopped
Heat oven to 400 degrees F. Grease 9-inch tart pan.
Make Crust. Roll pastry into circle 2-inches larger than upside-down tart pan. Fold pastry into fourths; place in pan. Unfold and ease into pan, pressing firmly against bottom and side. Roll over top of tart pan with rolling pin to cut excess pastry from edge of pan. Prick bottom of pastry thoroughly with fork to prevent puffing. Freeze 15 minutes.
Bake crust 15 to 20 minutes or until golden brown; cool while making sauce.
Make Caramel Sauce. Pour into tart crust; spread evenly over bottom. Freeze about 15 minutes or until set.
Heat 1/4 cup whipping cream in 1-quart saucepan to just below the boiling point. Pour cream over chopped chocolate in large bowl; stir until mixture is smooth and glossy. Beat in sour cream with wire whisk; set aside.
Beat remaining 1 cup whipping cream, the powdered sugar and vanilla in chilled large bowl with electric mixer on high speed until stiff. Fold half of the whipped cream into chocolate mixture. Spread chocolate mousse evenly over caramel layer. Spread remaining whipped cream evenly over tart. If desired, garnish with chocolate curls; sprinkle with nuts. Refrigerate at least 4 hours before serving. Store covered in refrigerator.
CRUST
1 1/2 cups Gold Medal all-purpose flour
1/2 cup powdered sugar
1/2 teaspoon salt
2/3 cup frozen butter or margarine
1 egg yolk
2 teaspoons heavy (whipping) cream
1/2 teaspoon vanilla
Place flour, powdered sugar and salt in food processor. Cut frozen butter into small pieces; add to flour mixture. Cover and process, using quick on-and-off motions, until mixture looks like coarse cornmeal. Working quickly, add egg yolk, whipping cream and vanilla. Cover and process just until pastry begins to hold together. Place pastry on smooth surface; shape into a ball. Wrap in plastic wrap; refrigerate at least 2 hours.
CARAMEL SAUCE
1/4 cup butter or margarine, softened
1/2 cup granulated sugar
1/2 cup macadamia nuts, chopped
1/4 cup whipping (heavy) cream
Mix butter and sugar in 1-quart saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Continue cooking and stirring until mixture turns a dark caramel color (mixture will appear separated). Remove from heat. Stir in nuts and whipping cream; continue stirring until sugar is dissolved.
*Bittersweet chocolate is similar to semisweet chocolate, but it has a more pronounced chocolate flavor and is slightly less sweet. Bittersweet and semisweet chocolates can be used interchangeably.
**Betty's Tips - Special Touch: Shave chocolate or make curls by pulling a swivel-bladed vegetable peeler or thin, sharp knife across a block of semisweet or white chocolate in long, thin strokes. Curls will be easier to make if the chocolate is slightly warm, so let it stand in a warm place for about 15 minutes. Lift curls with toothpick to avoid breaking them.
Makes 12 servings
From: David Paul's Lahiaina Grill/Lahaina, HI
Source: Recipe booklet: Restaurant Recipes, Betty Crocker #170, Februrary 2001