Warm chocolate & macadamia nut tarts

Warm chocolate & macadamia nut tarts

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(5 ratings)

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Cooking time

Prep: 30 mins Cook: 30 mins Plus chilling

Skill level

Moderately easy

Servings

Serves 4

The only rule with these is to eat them straight from the oven while the centres are still gooey... but that's no hardship

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per tart

kcalories
1015
protein
13g
carbs
92g
fat
69g
saturates
22g
fibre
4g
sugar
56g
salt
0.6g

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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Method

  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.

Recipe from Good Food magazine, April 2009

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Comments

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hilaryys's picture
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I love any puddings I can freeze beforehand and the cooking instructions worked perfectly for me. General delighted amazement from my guests. They are rich (though not too rich for me!) so I'd agree some pouring cream is a must. Cooked mine in the size tins recommended but would be interested in finding some smaller tins to be able to serve slightly smaller portions. Btw - my pastry and choc mixture made 5 - just as well as my daughter would have killed me if there hadn't been one for her to try!

stormgirl's picture
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So yummy, I made because I needed a chocolate fix, not something I do very often! It was light and delicious, even my husband ate it and he hates chocolate.

fi_dixon's picture
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Absolutely amazing, made for Valentines pudding and they were great. Made with homemade sweet shortcrust pastry. By accident i overheated the chocolate and cream a little until it stiffened but just gently mix it into the eggs in small amounts until it softens again and combines properly.

eleanormayo's picture
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Lovely! I used hazelnuts instead of macadamia. Only complaint though is that my pastry took longer than state to cook - but I may not have rolled it thin enough.

lauralamb's picture

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

laugh_producer's picture
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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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