Warm chocolate & macadamia nut tarts

Recipe uploaded by

James Martin

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Recipe by James Martin

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1. Video tutorial: Melting chocolate

1. Heat oven to 190C/fan 170C/gas 5. Roll out the pastry to the thickness of a £1 coin and line 4 tartlet cases (about 10 x 3cm). Trim the excess off by rolling a rolling pin over the top of the cases to make a neat edge. Firm up in the freezer for 30 mins. Line with greaseproof paper and baking beans, then cook on a baking sheet for 15 mins. Remove the beans and paper, then cook for 3-5 mins more until the pastry is pale golden and biscuity.
2. While the pastry is cooking, melt the chocolate, cream and alcohol, if using, in a heatproof bowl over a pan of barely simmering water. Meanwhile, whisk the eggs, yolk and sugar until light and frothy. Briefly whisk the melted chocolate into the eggs and fold through most of the chopped macadamia nuts.
3. Divide the chocolate mixture between the cases and scatter with the remaining nuts. Uncooked tarts can now be frozen. Bake for 12 mins or 20 mins from frozen. The tops of the tarts will soufflé up and they should still be soft in the middle. Serve sprinkled with icing sugar.

PER TART

1015 kcalories, protein 13g, carbohydrate 92g, fat 69 g, saturated fat 22g, fibre 4g, salt 0.6 g

Latest comments and suggestions

• C Shaw

  25 April 2009

  C Shaw rated and commented on this recipe

  

  Really yummy tarts with an interesting texture but very filling, I suggest making smaller portions if serving after a big meal. I served with vanilla ice cream and some strawberries which balanced out the richness of the chocolate.

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• cooky

  19 July 2009

  cooky commented on this recipe

  very easy to do - made lots of mini ones to pop in the freezer and worked really well. Quite rich - lovely warm with cream!!!

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Ingredients

• 375g pack sweet pastry
• 200g dark chocolate , broken into pieces
• 2 tbsp double cream
• 1 tbsp Disaronno or brandy (optional)
• 2 large eggs , plus 1 yolk
• 50g caster sugar
• 85g macadamia nuts , chopped
• icing sugar , to decorate

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 30 mins

Cook 30 mins

Ingredients

• 375g pack sweet pastry
• 200g dark chocolate , broken into pieces
• 2 tbsp double cream
• 1 tbsp Disaronno or brandy (optional)
• 2 large eggs , plus 1 yolk
• 50g caster sugar
• 85g macadamia nuts , chopped
• icing sugar , to decorate

PER TART

1015 kcalories, protein 13g, carbohydrate 92g, fat 69 g, saturated fat 22g, fibre 4g, salt 0.6 g

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