Warm chocolate & macadamia nut tarts

Warm chocolate & macadamia nut tarts

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(5 ratings)

Prep: 30 mins Cook: 30 mins Plus chilling

More effort

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

  • Freezable

Nutrition: per tart

  • kcal1015
  • fat69g
  • saturates22g
  • carbs92g
  • sugars56g
  • fibre4g
  • protein13g
  • salt0.6g


  • 375g pack sweet pastry
  • 200g dark chocolate, broken into pieces
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 2 tbsp double cream
  • 1 tbsp Disaronno or brandy (optional)



    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 2 large eggs, plus 1 yolk



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 50g caster sugar
  • 85g macadamia nut, chopped
  • icing sugar, to decorate


  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.

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Comments, questions and tips

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31st Mar, 2012
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!
4th Mar, 2012
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.
16th Feb, 2011
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.
18th Nov, 2010
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.
19th Jul, 2009
very easy to do - made lots of mini ones to pop in the freezer and worked really well. Quite rich - lovely warm with cream!!!
25th Apr, 2009
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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