Name: Warm chocolate & macadamia nut tarts
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: British
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 nut chopped; icing sugar to decorate

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Warm chocolate & macadamia nut tarts

Warm chocolate & macadamia nut tarts

James Martin

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Serves 4

More effort

Prep: 30 mins

Cook: 30 mins

Plus chilling

A star rating of 4.2 out of 5.5 ratingsRate

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

Freezable

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Easy vanilla ice cream

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Ingredients

Nutrition

Units:

MetricUS

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 nut

chopped
icing sugar

to decorate

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Nutrition: per tart

kcal1015
fat69g
saturates22g
carbs92g
sugars56g
fibre4g
protein13g
salt0.6g

low

Method

step 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.
step 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.
step 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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A star rating of 4.2 out of 5.5 ratings

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