Ingredients
MACADAMIA NUT CRUST
1 1/2 cup macadamia nuts, finely ground
3/4 cup unsifted all-purpose flour
1/3 cup granulated sugar
1/2 tsp ground cinnamon
2 tbsp butter, melted
CHOCOLATE FILLING
1/2 cup plus 2 t heavy cream
3 1-oz squares semisweet chocolate, f, inely chopped
1 package (8-oz) cream cheese, softened
1/3 cup granulated sugar
2 large eggs
2 tbsp creme de cacao, or other chocolate-, flavored liqueu
1 vanilla sauce (recipe follows)
Directions
1. Prepare Macadamia Nut Crust: In medium-size bowl, combine ground
macadamia nuts, flour, granulated sugar, and cinnamon. Stir in melted
butter until blended. With fingers, press crust mixture into bottom
and sides of six 4-inch fluted tart pans; set aside.
2. Prepare Chocolate Filling: In 1 quart saucepan, heat 1/2 C cream
over medium heat. Place chocolate in small bowl. When cream begins to
boil, remove from heat; pour over chocolate, stirring constantly
until chocolate melts and mixture is smooth; set aside.
3. Heat oven to 325'F. In large bowl, with electric mixer, beat cream
cheese until smooth. Add granulated sugar and beat on medium speed 3
minutes. Add eggs, one at a time, beating well after each addition.
Beat in remaining 2 T cream and the Creme de Cacao. Stir in chocolate
mixture.
4. Divide filling among tart shells; bake 25 to 30 minutes or until
filling appears set. Cool tarts completely in pans on wire rack.
Cover and refrigerate tarts until ready to serve. Meanwhile, prepare
Vanilla Sauce.
5. To serve, spoon Vanilla Sauce onto each of 6 dessert plates. Place
a Chocolate Macadamia Tart on top of Vanilla Sauce; garnish each tart
with chocolate curls and confectioners' sugar, if desired.
Vanilla Sauce: In 1-quart saucepan, combine 1/2 C heavy cream and 1/3
C milk; cook over medium heat just until bubbles form around edge of
pan. Remove from heat. In medium-size bowl, beat together 3 T sugar
and 2 large egg yolks. Gradually pour cream mixture into yolk
mixture, stirring constantly. Pour mixture back into saucepan, cook
over low heat, stirring constantly, until thickened. (Do not boil.)
Strain Va- nilla Sauce into bowl; stir in 1 teaspoon vanilla extract.
Cover and refrigerate until ready to serve.
Country Living Holidays/92 Scanned & fixed by Di Pahl &
Servings: 6 servings
Chocolate Macadamia Tarts - Country Living Ho Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Nut
The History of Recipes
Food historians have traced the existance of recipes far back into ancient history, at least as far into history as ancient Egypt, and maybe even further. Interesting though that is, generally, these early records were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the oldest recipe discovered so far, according to food historians is a series of ancient tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. During Roman times around 25BC a roman called Apicius created a collection of documents detailing recipes cooked by his fellow Romans. In his publication, he tells us how the roman meals were separated into appetizers, main course and afters, a style of dining still practiced today. Aspicius also informs us how the Roman cooks used many spices and herbs, including some that we all recognise for example basil, fennel and asafoetida. As our culinary historical trip moves on a few more years there were some recipe books which date from the 1300s ; a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these two books are not about the spicy food that is popular today, but instead accounts of the types of meals prepared by the cooks of the upper classes of that period. In the fifteenth century, people returning from the crusades brought us many spices and herbs from middle-east cuisine, including spices such as rosemary and coriander. The introduction of these new culinary ideas led to an increase in manuscripts on cookery, many of which are kept safe in private cookery archives. By the arrival of the 1900s, cookery books are in great demand, mostly due to higher levels of literacy, increased leisure time and having more money to spend. |
We hope you enjoy this Chocolate Macadamia Tarts Country Living Ho recipe.
