Decadent Venus Chocolate Macadamia Nut Tart Recipe

This Venus Chocolate Macadamia Nut Tart recipe is a dessert lover's dream. With a buttery chocolate crust, luscious chocolate ganache filling, and crunchy macadamia nuts, every bite is a perfect balance of flavors and textures. This classic American dessert is perfect for any special occasion or when you simply want to treat yourself to something extraordinary. Prepare to impress your family and friends with this indulgent dessert that will rival any fancy bakery creation.

Ingredients

• For the Tart Crust:
• - 1 1/2 cups all-purpose flour
• - 3/4 cup unsweetened cocoa powder
• - 1/2 cup powdered sugar
• - 1/4 teaspoon salt
• - 3/4 cup unsalted butter, cold and cubed
• - 1 large egg yolk
• - 2 tablespoons ice water
• For the Chocolate Ganache Filling:
• - 1 1/2 cups heavy cream
• - 12 ounces semisweet chocolate, finely chopped
• - 1 teaspoon vanilla extract
• - 1/4 cup macadamia nuts, roughly chopped
• For Garnish:
• - Whipped cream
• - Extra macadamia nuts

Directions

1. In a food processor, combine the flour, cocoa powder, powdered sugar, and salt. Pulse until well mixed.
2. Add the cold butter cubes to the food processor and pulse until the mixture resembles coarse crumbs.
3. In a small bowl, whisk together the egg yolk and ice water. Add the egg mixture to the food processor and pulse until the dough comes together.
4. Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap in plastic wrap and chill in the fridge for at least 30 minutes.
5. Preheat your oven to 375°F (190°C).
6. Roll out the chilled dough into a circle large enough to fit a 9-inch tart pan. Press the dough into the tart pan, trimming any excess.
7. Line the tart crust with parchment paper or aluminum foil and fill with pie weights or dried beans. Blind bake the crust for 15 minutes.
8. Remove the parchment paper and weights, then bake for an additional 7-10 minutes, or until the crust is set and dry. Let cool.
9. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.
10. Add the chopped semisweet chocolate to the hot cream and let it sit for 1-2 minutes. Stir until smooth and melted.
11. Stir in the vanilla extract and macadamia nuts until well combined.
12. Pour the chocolate ganache filling into the cooled tart crust. Smooth the top with a spatula.
13. Refrigerate the tart for at least 2 hours, or until the ganache is set.
14. Before serving, garnish with whipped cream and extra macadamia nuts.
15. Slice and enjoy this heavenly Venus Chocolate Macadamia Nut Tart!

Interesting Facts