Warm chocolate & macadamia nut tarts
Serves 4
More effort
Prep:
Cook:
Plus chilling
The only rule with these is to eat them straight from the oven while the centres are still gooey... but that's no hardship
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- 375g pack sweet pastry
- 200g dark chocolatebroken into pieces
- 2 tbsp double cream
- 1 tbsp Disaronno or brandy(optional)
- 2 large eggsplus 1 yolk
- 50g caster sugar
- 85g macadamia nutchopped
- icing sugarto decorate
Nutrition: per tart
- kcal1015
- fat69g
- saturates22g
- carbs92g
- sugars56g
- fibre4g
- protein13g
- salt0.6glow
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.
