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Receta Chocolate Silk Macadamia Nut Tart
by Global Cookbook

Chocolate Silk Macadamia Nut Tart
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Ingredientes

  • 2 c. chocolate wafer crumbs
  • 1/3 c. butter, melted Caramel Filling
  • 3/4 c. granulated sugar
  • 3 Tbsp. water
  • 2 Tbsp. corn syrup
  • 1/3 c. butter, cut into small pcs
  • 2/3 c. minced macadamia nuts whipping cream Chocolate Silk
  • 2/3 c. whipping cream
  • 6 ounce bittersweet chocolate, minced
  • 2 Tbsp. butter Topping
  • 1/2 c. macadamia nuts
  • 2 Tbsp. water
  • 1/2 c. sugar
  • 3/4 c. whipping cream

Direcciones

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. In bowl, stir wafer crumbs with butter till moistened.
  3. Press onto bottom and up side of 9-inch (23 cm) round or possibly square tart pan with removable bottom.
  4. Bake in center of oven for 10 min or possibly till set. Let cold completely on rack.
  5. Caramel Filling:In heavy saucepan, combine sugar, water and corn syrup.
  6. Bring to boil; boil, without stirring, but brushing down sides with wet pastry brush, for about 8 min or possibly till mix turns caramel colour.
  7. Remove from heat; whisk in butter.
  8. Whisk in nuts and cream.
  9. Pour filling into prepared crust.
  10. Chill for about 1 hour or possibly till set.
  11. Chocolate Silk:In clean saucepan, heat cream just till boiling; pour over chocolate and butter in bowl, whisking till melted and smooth.
  12. Let cold slightly.
  13. Pour over caramel nut filling.
  14. Chill for at least 8 hrs or possibly till set, or possibly for up to 2 days.
  15. Topping:Arrange nuts closely together on foil-lined baking sheet.
  16. In saucepan, combine sugar with water.
  17. Bring to a boil; boil, without stirring, but brushing down sides with wet pastry brush, for 5 to 7 min or possibly till mix turns caramel colour; pour over nuts; let cold completely.
  18. (Make-ahead: nut topping can be stored, uncovered, for up to 1 day.)
  19. Break into pcs; finely chop in food processor.
  20. Remove sides of tart pan; slide tart onto serving platter, removing bottom.
  21. Whip cream; spoon into pastry bag fitted with rosette tip.
  22. Pipe border of rosettes around edge of tart.
  23. Sprinkle with nut topping.