Hawaiian Chocolate Macadamia Nut Tart Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HAWAIIAN CHOCOLATE MACADAMIA NUT TART



Hawaiian Chocolate Macadamia Nut Tart image

The niu (coconut) really adds to this easy, modern, Hawaiian desert. This is frequently served in lieu of pecan pie during the holidays. It can be served warm with vanilla ice cream or cold with whipping cream, and can be made a day in advance of your Hawaiian feast!

Provided by BRANDY20001

Categories     Desserts     Pies     Tarts

Time 1h8m

Yield 10

Number Of Ingredients 9

1 ¼ cups macadamia nut pieces
1 cup unsweetened coconut flakes
2 (9 inch) refrigerated pie crusts
1 ½ cups semi-sweet chocolate chips
3 eggs, slightly beaten
2 teaspoons vanilla extract
1 cup light corn syrup
1 cup white sugar
3 tablespoons margarine or butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Toast macadamia nut pieces, and coconut flakes in separate pans in the preheated oven until golden brown, about 8 minutes. Remove to cool.
  • Press one of the pie crusts onto the bottom of a 12 to 14-inch fluted tart pan. Cut the remaining pie crust into strips, and use it to fill in the edges of the tart pan, ensuring that the crust is completely sealed. Gently press the chocolate chips into the pie crust, and set aside.
  • In a large bowl, whisk together the eggs, vanilla, and corn syrup until smooth. Stir in the sugar, margarine, macadamia nuts, and coconut flakes. Pour over pie crust.
  • Bake in preheated oven until a knife inserted halfway between the center and the edge of the crust comes out clean, 50 to 55 minutes. Cool completely on a wire rack.

Nutrition Facts : Calories 706.9 calories, Carbohydrate 82.3 g, Cholesterol 55.8 mg, Fat 42.9 g, Fiber 5.8 g, Protein 7.2 g, SaturatedFat 15.8 g, Sodium 272.7 mg, Sugar 44.3 g

CHOCOLATE-MACADAMIA NUT TART



Chocolate-Macadamia Nut Tart image

This delightful chocolate-nut tart is a standout among a sea of pumpkin, pecan, and apple recipes. The ingredients are simple: buttery, rich macadamia nuts floating amid a dark chocolate-bourbon filling, all atop a crisp pate sucree tart shell.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 11-inch tart

Number Of Ingredients 13

2 1/2 cups unbleached all-purpose flour
3 tablespoons sugar
2 sticks (1 cup) cold unsalted butter, cut into small pieces
2 large egg yolks
1/4 cup ice water
1/2 cup unbleached all-purpose flour, plus more for dusting
2 large eggs
1 cup sugar
1/2 tablespoon bourbon
1/4 teaspoon kosher salt
1 1/2 sticks (3/4 cup) unsalted butter, melted and cooled to room temperature
6 ounces semisweet chocolate, finely chopped
2 1/2 cups unsalted whole macadamia nuts (10 1/2 ounces)

Steps:

  • Pate Sucree:In the bowl of a food processor, combine flour and sugar. Add butter, and process until mixture resembles coarse meal, 10 to 20 seconds. In a small bowl, lightly beat egg yolks; add ice water. With machine running, add the egg mixture in a slow, steady stream through the feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Refrigerate at least 1 hour. Dough may be frozen up to 1 month. To thaw, transfer disks to refrigerator overnight, or let stand at room temperature 1 hour.
  • Tart:Preheat oven to 400 degrees. On a lightly floured surface, roll out one disk of pate sucree to a 14-inch round, about 1/8 inch thick (reserve remaining disk for another use). Fit into an 11-inch round tart pan with removable bottom; trim dough flush with rim. Use trimmings to patch any thin spots in shell. Refrigerate 30 minutes or up to overnight.
  • Meanwhile, in a large bowl, whisk together eggs, sugar, and bourbon until combined. Whisk in flour and salt, then whisk in butter. Stir in chocolate until combined. Pour mixture into chilled tart shell. Cover top with nuts, pressing them halfway down into the filling.
  • Bake 10 minutes. Reduce oven temperature to 350 degrees and continue baking until crust and filling are golden, about 35 minutes more. If tart is browning too quickly, tent with aluminum foil. Transfer pan to a wire rack and let cool completely. Tart can be stored in an airtight container at room temperature up to 2 days.

CHOCOLATE MACADAMIA NUT TART



Chocolate Macadamia Nut Tart image

Provided by Food Network

Categories     dessert

Time P1DT1h

Yield 8 to 10 servings

Number Of Ingredients 18

1 1/2 cups unsalted macadamia nuts
6 ounces bittersweet chocolate, coarsely chopped
2 teaspoons unsalted butter
2 whole eggs
1 egg white
2/3 cup sugar
2/3 cup dark corn syrup
1 teaspoon rum
Chocolate pastry shell, recipe follows
Unsweetened whipped cream, for garnish
2 cups all-purpose flour
1/4 cup unsweetened cocoa
1 1/2 sticks unsalted butter, cut into pieces and softened to room temperature
1/3 cup sugar
2 egg yolks
1 tablespoon heavy cream
1 teaspoon vanilla extract
1/2 teaspoon salt

Steps:

  • Preheat oven to 350 degrees.
  • Place macadamia nuts in a medium skillet and toast over low heat, stirring often until golden brown all over, about 8 minutes. Do not burn. Set aside to cool completely.
  • In a double boiler, combine the chocolate and butter and melt, stirring over moderate heat. Set aside to cool slightly.
  • In a large bowl, whisk the whole eggs, egg white, sugar and corn syrup until combined. Stir in the rum, the cooled chocolate mixture and the nuts until blended. Pour the filling into the partially baked chocolate pastry shell and bake for about 45 minutes, until the center is set and does not wiggle. Set aside to cool on a rack. Serve at room temperature or chilled, garnish with whipped cream.
  • On a work surface, mix the flour and cocoa until well blended; form into a mound. Make a well in the center and add the remaining ingredients. Using your hands, slowly blend the ingredients in the well until partially mixed, then incorporate the flour and cocoa until completely combined and a soft dough forms. Pat the dough into a disk, wrap well and refrigerate for at least 2 hours or overnight. (see Note).
  • Between 2 sheets of waxed paper, roll out dough into a 13-inch round. Refrigerate for 10 minutes. Remove the waxed paper and transfer the dough to an 11-inch tart pan with removable bottom. Fit the dough evenly into the pan and trim any overhanging pastry. Refrigerate for at least 10 minutes more. Preheat oven to 425 degrees.
  • Line the chilled shell with aluminum foil and weigh down with pie weights or dried beans. Bake for 10 minutes. Then remove the weights and foil and bake for 5 minutes longer until set but slightly soft.
  • Note: This is a cookie-like crust. The dough softens quickly once out of the refrigerator and is a bit difficult to transfer to the tart pan, but scraps can be used to repair any cracks.

CHOCOLATE MACADAMIA NUT PIE



Chocolate Macadamia Nut Pie image

Provided by Food Network

Categories     dessert

Time 6h45m

Yield 8 servings

Number Of Ingredients 19

3/4 cup unsalted butter, at room temperature
1/2 cup plus 1 teaspoon sugar
1 egg yolk
2 tablespoons plus 1 1/2 teaspoons heavy cream
1/2 teaspoon vanilla extract
2 cups cake flour
1/4 cup cocoa powder
1/4 teaspoon salt
4 tablespoons unsalted butter
2 ounces semisweet chocolate
5 eggs
1 cup sugar
1 1/2 cups dark corn syrup
1 teaspoon vanilla extract
2 1/2 cups halved macadamia nuts
1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract
2 tablespoons chopped macadamia nuts, for garnish

Steps:

  • To prepare the crust, in a bowl, using an electric mixer on low speed, cream the butter and sugar together. Add the egg yolk, cream, and vanilla and mix well. In another bowl, sift together the flour, cocoa, and salt. Mix the flour mixture with the wet ingredients until incorporated. Press into a square on a piece of plastic wrap, wrap in the plastic, and refrigerate for 1 to 2 hours.
  • Remove the dough from the refrigerator, unwrap, and knead on a floured work surface until the dough is pliable. If using a 10-inch fluted tart pan with a removable bottom, roll the dough out to 1/4-inch thick and 12 inches in diameter. Spray the tart pan with vegetable-oil cooking spray. Carefully transfer the dough to the prepared pan and press firmly into the bottom and sides of the pan. Using a rolling pin, press down on the pan edges to trim off the excess dough. If using individual 3-inch tartlet pans with removable bottoms, divide the dough into 8 equal parts. Roll each one out to 1/4 inch thick and 4 inches in diameter. Spray the tartlet pans with vegetable-oil cooking spray. Carefully transfer each dough round to a prepared tartlet pan and press firmly into the bottom and sides of the pans. Using a rolling pin, press down on the edges of the pans to trim off the excess dough. Refrigerate the lined tart or tartlet pans for 20 minutes.
  • Preheat the oven to 350 degrees. Line the pastry shells with aluminum foil. Bake the 10-inch tart for 15 minutes, or the tartlets for 10 minutes, until the pastry begins to pull away from the sides of the pan. Remove the shells from the oven and allow to cool before removing the foil. Decrease the oven temperature to 300 degrees.
  • To prepare the filling, in a small saucepan, melt the butter over low heat. Stir in the chocolate until completely melted. In a bowl, mix the eggs, sugar, and corn syrup together. Add the chocolate mixture to the egg mixture and mix well. Add the vanilla extract and mix well. Fold in the nuts.
  • Pour the filling into the prebaked shells. Bake the 1-inch tart for about 1 hour and 20 minutes, or the tartlets for 35 to 40 minutes, untill the filling puffs up in the center but is not cracked. Allow to cool on racks and then refrigerate for 2 hours to make unmolding easier.
  • To prepare the whipped cream, combine all the ingredients in a bowl, and whip with an electric mixer on high speed until stiff peaks form.
  • To unmold, remove the pan sides and slide the pie or tarts onto a serving plate. Serve the pie at room temperature with the whipped cream and chopped nuts.
  • Makes 1 (10-inch) pie or 8 individual tarts.

VENUS' CHOCOLATE MACADAMIA NUT TART



Venus' Chocolate Macadamia Nut Tart image

Creamy chocolate paired with smooth caramel and macadamia nuts over a delicious butter tart shell is the ultimate for a Valentine's Dessert.

Provided by VIVANET

Categories     Desserts     Pies     Tarts

Time 4h

Yield 12

Number Of Ingredients 12

½ cup unsalted butter, softened
¼ cup white sugar
1 egg, beaten
1 ⅛ cups cake flour
7 tablespoons unsweetened cocoa powder
½ cup heavy cream
½ cup white sugar
2 tablespoons unsalted butter
3 ounces semisweet chocolate, chopped
¾ teaspoon coffee liqueur
½ cup heavy cream
1 cup macadamia nuts, whole

Steps:

  • In a large mixing bowl, cream together 1/2 cup softened butter and 1/4 cup sugar until pale, about 3 minutes; beat in egg.
  • In a separate bowl, mix flour and cocoa powder. Using a wooden spoon, stir the dry ingredients into the creamed mixture and gather the dough into a ball. Flatten the dough into a disk and wrap in waxed paper; refrigerate for at least 2 hours.
  • Preheat oven to 325 degrees F (165 degrees C).
  • On a lightly floured surface, roll out chilled dough into a 10 inch round and about 1/4 inch thickness. Transfer dough to an 8 inch tart pan, pressing dough evenly into pan; prick all over with a fork and freeze for 10 minutes.
  • Bake tart shell in preheated oven for 12 minutes; transfer to a rack to cool.
  • To make caramel: In a small saucepan over low heat, bring 1/2 cup heavy cream to a simmer. In a heavy medium saucepan over high heat, gradually add 1/2 cup sugar in small amounts, stirring constantly, until it melts and turns golden brown. Remove saucepan from heat and slowly stir in hot cream; stir in 2 tablespoons butter and allow mixture to cool.
  • To make chocolate cream: In a medium bowl, combine semisweet chocolate and liqueur. In a small saucepan over high heat, bring remaining 1/2 cup heavy cream to a boil and pour it over chocolate; stir mixture with a wooden spoon until chocolate is melted and very smooth.
  • Reserve 13 whole macadamia nuts and chop the rest. Pour cooled caramel into the cooled tart shell and spread evenly with a metal spatula; sprinkle chopped nuts over caramel. Pour chocolate cream on top and spread evenly.
  • Arrange 10 whole nuts around the edge of the tart to mark 10 slices; place remaining 3 nuts in the center. Refrigerate the tart for 1 hour or until firm; serve.

Nutrition Facts : Calories 377.7 calories, Carbohydrate 30.5 g, Cholesterol 68.1 mg, Fat 28.6 g, Fiber 2.7 g, Protein 4.1 g, SaturatedFat 13.6 g, Sodium 16.1 mg, Sugar 16.8 g

MACADAMIA COCONUT TART



Macadamia Coconut Tart image

Categories     Egg     Dessert     Bake     Thanksgiving     Kid-Friendly     Coconut     Macadamia Nut     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 to 10 servings

Number Of Ingredients 10

pastry dough for a single-crust pie
3 large eggs
1 1/4 cups packed light brown sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
1/2 stick (1/4 cup) unsalted butter, melted and cooled slightly
1 1/2 cups dry-roasted macadamia nuts (7 ounces), toasted and coarsely chopped
1 cup sweetened flaked coconut (2 3/4 ounces)
Special Equipment
a 10-inch fluted tart pan (1 inch deep) with a removable bottom; pie weights or raw rice

Steps:

  • Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into tart pan and trim edges. Chill shell until firm, about 30 minutes.
  • Put oven rack in middle position and preheat oven to 375°F.
  • Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Bake until side is set and edge is pale golden, about 20 minutes. Carefully remove foil and weights and bake shell until deep golden, 10 to 15 minutes more. Leave oven on.
  • Whisk together eggs, brown sugar, vanilla, and salt until combined, then whisk in melted butter, nuts, and coconut. Pour filling into tart shell and bake until set in center, 25 to 30 minutes. Cool in pan on a rack 30 minutes, then remove side of pan and cool tart to room temperature, 1 1/2 to 2 hours more.

WARM CHOCOLATE & MACADAMIA NUT TARTS



Warm chocolate & macadamia nut tarts image

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

Provided by James Martin

Categories     Dessert, Dinner, Treat

Time 1h

Number Of Ingredients 8

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

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 1015 calories, Fat 69 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 56 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.6 milligram of sodium

More about "hawaiian chocolate macadamia nut tart recipes"

THE BEST MACADAMIA TART - VEENA AZMANOV
the-best-macadamia-tart-veena-azmanov image
2017-12-08 Cut ½ cup macadamia nuts in half for the top and set aside. Chop the rest into smaller pieces - and set aside. In a mixing bowl add the rest of the filling ingredients (except nuts). Mix well to combine. Add the chopped nuts …
From veenaazmanov.com


TARTS RECIPE: HAWAIIAN CHOCOLATE MACADAMIA NUT TART BY …
2020-06-19 World Class Cuisine Recipes. Browse Recipes; All Reviews; All Recipes; Desserts; Pies; Tarts; Hawaiian Chocolate Macadamia Nut Tart. Recipe By BRANDY20001. Rating. Published Jun 19 th ...
From redcipes.com


HAWAIIAN MACADAMIA NUT COOKIES - ALL INFORMATION ABOUT HEALTHY …
Macadamia Nut Cookies Recipe: How to Make It | Taste of Home trend www.tasteofhome.com. In a large bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat on medium speed for 2 minutes. Combine the flour, baking soda and salt; add to creamed mixture and beat for 2 minutes. Stir in nuts and chips. Cover and refrigerate ...
From therecipes.info


CHOCOLATE GANACHE TART WITH MACADAMIA AND COCONUT
In a food processor, combine all of the ingredients and pulse until completely combined. Press into a 9-in. tart pan and bake until golden, 10-12 minutes. Let cool for about 10 minutes. 9 graham crackers, 6 T unsalted butter, pinch of salt, 1/4 cup unsweetened coconut flakes.
From contemplatingsweets.com


BEST CHOCOLATE SILK MACADAMIA NUT TART RECIPES - FOOD NETWORK
2012-03-21 A recipe for making the best Chocolate Silk Macadamia Nut Tart. ADVERTISEMENT . IN PARTNERSHIP WITH. North American. Chocolate Silk Macadamia Nut Tart. by Daphna Rabinovich. March 21, 2012. 3.3 (3 ratings) Rate this recipe COOK TIME. 10 min. YIELDS. 12 servings. Whip up this creamy, smooth chocolate macadamia tart for your …
From foodnetwork.ca


WHITE CHOCOLATE MACADAMIA NUT TART | KING ARTHUR BAKING
To assemble: Whip the chilled cream/white chocolate mixture until it thickens and the color changes from ivory to white. Add the mascarpone and whip for 30 to 60 seconds, until smooth. Spread the filling in the cooled shell. Garnish with chopped macadamia nuts. Refrigerate the pie, well wrapped, until ready to serve.
From kingarthurbaking.com


HAWAIIAN CHOCOLATE MACADAMIA NUT TART | RECIPE | CHOCOLATE …
Mar 8, 2020 - The niu (coconut) really adds to this easy, modern, Hawaiian desert. This is frequently served in lieu of pecan pie during the holidays. It can be served warm with vanilla ice cream or cold with whipping cream, and can be made a day in advance of your Hawaiian feast! Pinterest. Today . Explore. When the auto-complete results are available, use the up and …
From pinterest.co.uk


HAWAIIAN CHOCOLATE MACADAMIA NUT TART - COOKZOV
2022-05-17 Stir in the sugar, margarine, macadamia nuts, and coconut flakes. Pour over pie crust. Pour over pie crust. Step 5 Bake in preheated oven until a knife inserted halfway between the center and the edge of the crust comes out clean, 50 to 55 minutes.
From cookzov.com


CHOCOLATE MACADAMIA NUT TART - KEVIN IS COOKING
2019-05-15 Pastry Shell (s): Place the macadamia nuts in a food processor fitted with steel blade and pulse until pulverized. Next add the flour, sugar and salt in the food processor. Pulse to mix. Melt butter and allow to cool slightly. In a separate bowl, whisk together the butter, beaten egg and egg yolk.
From keviniscooking.com


WORLD BEST COCONUT COOKING RECIPES: HAWAIIAN CHOCOLATE …
toast macadamia nut pieces, and coconut flakes in separate pans in the preheated oven until golden brown, about 8 minutes. remove to cool. press one of the pie crusts the bottom of a 12 to 14-inch fluted tart pan. cut the remaining pie crust into strips, and use it to fill in the edges of the tart pan, ensuring that the crust is completely sealed. gently press the chocolate chips into …
From worldbestcoconutrecipes.blogspot.com


HAWAIIAN CHOCOLATE MACADAMIA NUT TART RECIPE - TEXTCOOK
1 1/4 cups macadamia nut piecesccc, 1 cup unsweetened coconut flakesccc, 2 (9 inch) refrigerated pie crustsccc, 1 1/2 cups semi-sweet chocolate chipsccc, 3 eggs, slightly beatenccc, 2 teaspoons vanilla extractccc, 1 cup light corn syrupccc, 1 cup white sugarccc, 3 tablespoons margarine or butter, meltedccc,
From textcook.com


HAWAIIAN CHOCOLATE MACADAMIA NUT TART | RECIPE
Nov 21, 2016 - The niu (coconut) really adds to this easy, modern, Hawaiian desert. This is frequently served in lieu of pecan pie during the holidays. It can be served warm with vanilla ice cream or cold with whipping cream, and can be made a day in advance of your Hawaiian feast!
From pinterest.com


HAWAIIAN CHOCOLATE MACADAMIA NUT TART – DINNEROB
Hawaiian Chocolate Macadamia Nut Tart . 39 mins ago 1 min read . Sweet Potato Pie VII . 39 mins ago 1 min read . Guamanian Mochi . 1 day ago 1 min read . Easy Sweet Potato Dumplings . 1 day ago 1 min read . Best Oyster Chowder Ever . 1 ...
From dinnerob.com


HAWAIIAN MAGIC COOKIE BARS WITH PINEAPPLE, COCONUT AND …
2020-07-27 Pour the crumbs into the bottom of the prepared baking pan and press to form the crust. Bake for 10 minutes, then remove from oven and set aside to cool. Reset the oven temperature to 350 degrees F. While the crust is baking and cooling, chop the dried pineapple into small pieces and blend the macadamia nuts into small bits using the food ...
From momfoodie.com


HAWAIIAN CHOCOLATE MACADAMIA NUT TART RECIPE | ALLRECIPES
2020-08-04 5 star values: 3; 4 star values: 1; 3 star values: 0; 2 star values: 1; 1 star values: 0; 5 Ratings; 4 Reviews; 1 Photo; 1 1/4 cups Nuts, macadamia nuts, raw <!---->
From mastercook.com


HAWAIIAN CHOCOLATE MACADAMIA NUT TART | RECIPESTY
Press one of the pie crusts onto the bottom of a 12 to 14-inch fluted tart pan. Cut the remaining pie crust into strips, and use it to fill in the edges of the tart pan, ensuring that the crust is completely sealed. Gently press the chocolate chips into the pie crust, and set aside.
From recipesty.com


NUTS.COM
Preheat oven to 350 degrees F (175 degrees C). 2. Toast macadamia nut pieces, and coconut flakes in separate pans in the preheated oven until golden brown, about 8 minutes. Remove to cool. 3. Press one of the pie crusts onto the bottom of a 12 to 14-inch fluted tart pan.
From nuts.com


HOW TO MAKE THE BEST CARAMEL AND MACADAMIA NUT TART - EASY …
2016-12-23 Stir the macadamia nuts through the caramel. Fill the cooked pastry case with the mixture. Place the tart/s into the oven to cook for 8-10 minutes. The tarts will be bubbling and golden. Remove the tart from the oven and allow it to cool before removing it from the tin. Refrigerate until required.
From meatandtravel.com


HAWAIIAN CHOCOLATE MACADAMIA NUT TART
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com


CHOCOLATE MACADAMIA NUT BARS - THE BAKING WIZARD
2011-11-14 Prepare Macadamia Nuts. Adjust an oven rack to the center position and preheat the oven to 350 degrees. Grease a 13 x 9 baking pan. Put the macadamia nuts into a shallow baking dish and toast them in the oven, stirring once or twice, for 5 to 10 minutes or until they are an even, deep golden brown color. Watch them carefully so that they don ...
From thebakingwizard.com


MACADAMIA CREAM PIE RECIPE - THERESCIPES.INFO
1 frozen 9-inch deep-dish pie crust. 2 cups roasted unsalted macadamia nuts. Vanilla ice cream (optional) Preheat oven to 325°F. Whisk sugar, corn syrup, eggs, butter and …
From therecipes.info


CHOCOLATE-CARAMEL MACADAMIA NUT TART RECIPE | EPICURIOUS
2009-11-01 Step 1. or crust: Blend flour, powdered sugar, and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add 1 tablespoon ice water and blend just until ...
From epicurious.com


COCONUTTY MACADAMIA NUT BARS RECIPE - COOKING HAWAIIAN STYLE
2020-07-05 Instructions. Preheat oven to 350 degrees; lightly grease an 8-inch baking pan. In a mixing bowl, cream together butter and sugar until fluffy. Stir in flour. Press mixture into prepared pan; bake 15 minutes. Cool. In a mixing bowl, combine filling ingredients well. Spread mixture over baked crust.
From cookinghawaiianstyle.com


VENUS' CHOCOLATE MACADAMIA NUT TART RECIPE - RECIPES.NET
2022-01-31 Ingredients. 1 cup macadamia nuts, chopped; Tart Crust. 1/2 cup unsalted butter, softened; 1/4 cup white sugar; 1 egg, beaten; 1 ⅛ cups cake flour; 7 tbsp cocoa powder, unsweetened ; Caramel. 1/2 cup heavy cream; 1/2 cup white sugar; 2 tbsp unsalted butter; Chocolate Cream. 3 oz chocolate bar, semisweet ; 3/4 tsp coffee liqueur; 1/2 cup heavy …
From recipes.net


WHITE CHOCOLATE MACADAMIA NUT TARTS RECIPE - SUSAN MOLZAN
Step 3. Preheat the oven to 375°. In a small saucepan, melt the butter with the vanilla bean over low heat. Remove from the heat and, using a small knife, scrape the seeds from the vanilla bean ...
From foodandwine.com


CHOCOLATE MACADAMIA NUT TART - KATE THE BAKER
2021-12-09 Instructions. Heat the oven to 350 degrees. Press the pastry dough into a 9-inch tart pan (the kind with a removable bottom). To make the filling combine the cream cheese, ricotta, sugar, cocoa powder and pinch of salt in a food processor or using a mixer (a food processor is better if you have one).
From katethebaker.com


THE BEST RECIPES: HAWAIIAN CHOCOLATE MACADAMIA NUT TART
2020-04-03 Stir in the sugar, margarine, macadamia nuts, and coconut flakes. Pour over pie crust. Pour over pie crust. Bake in preheated oven until a knife inserted halfway between the center and the edge of the crust comes out clean, 50 to 55 minutes.
From momy4recipes.blogspot.com


RECIPE: HAWAII'S HULA PIE DESSERT - HAWAII MAGAZINE
2009-09-25 1. Bring fudge topping to room temperature. 2. Scoop ice cream into prepared pie shell, smoothing it into a rough dome, or bombe, as high as you’d like. 3. Warm espresso or coffee and mix into chocolate. Use a warmed knife to spread topping even over ice cream bombe. 4. Freeze until ready to serve.
From hawaiimagazine.com


HAWAII TART COMPANY L MACADAMIA NUT TART
We first tasted their Caramel Mac Nut Tarts in 2011, and now we can’t live without them. They are truly amazing. Everything is natural with caramel made of Hawaiian honey and fresh macadamia nuts. They have become a family tradition. Not only do we order them for ourselves, every year we buy them for our friends as Christmas gifts.
From hawaiitartcompany.com


HAWAIIAN HOST - CHOCOLATE COVERED MACADAMIA NUTS FROM HAWAII
World’s favorite Chocolate Covered Macadamia Nuts since 1927. Genuine. Classic. Original.® Shop now! Skip to content. Close menu. SHOP CHOCOLATE Open. AlohaMacs Caramacs Flavors of Aloha Founder's Collection MacNut Crunch Paradise Collection Tiki Deluxe KOHO; MERCHANDISE; SALE; SWEET REWARDS; Log in Due to carrier delays, please allow …
From hawaiianhost.com


HONEY CARAMEL MACADAMIA NUT TART - KONA MOUNTAIN COFFEE
Honey Caramel Macadamia Nut Tart. $12.95. Hawaii Tart Company. A buttery shortbread tart cradling luscious creamy honey caramel (secret family recipe) and loaded with fresh macadamia nuts. Our Mac Nut Tart is the perfect marriage of nut and nectar. A fusion of the finest Hawaiian ingredients with classical French pastry technique. 4.5" Tart ...
From konamountaincoffee.com


HAWAIIAN CHOCOLATE MACADAMIA NUT TART RECIPE REVIEW BY …
Hawaiian Chocolate Macadamia Nut Tart recipe review by laurenatk - Get more ideas of tarts recipes on RedCipes. Excellent after a light dinner lunch or as a bedtime snack. Hawaiian Chocolate Macadamia Nut Tart recipe review by laurenatk - Get more ideas of tarts recipes on RedCipes . RedCipes. Appetizers and Snacks. 4,946 recipes. BBQ & Grilling. 20 recipes. …
From redcipes.com


CHOCOLATE-CARAMEL MACADAMIA NUT TART RECIPE | BON APPéTIT
2009-10-08 Step 1. Blend flour, powdered sugar, and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. …
From bonappetit.com


HAWAIIAN ONION GARLIC MACADAMIA NUTS | 1 MINUTES
2021-12-18 Directions. 1) Gather all the ingredients. 2) In a small bowl combine garlic powder, onion salt, and parsley flakes and mix well. 3) In a medium mixing bowl, combine Roasted Macadamia Nuts and olive oil and toss to coat. 4) Next, add the seasoning mixture and toss again until Roasted Macadamia Nuts are fully coated.
From lowcarbingasian.com


RECIPES/HAWAIIAN-CHOCOLATE-MACADAMIA-NUT-TART.JSON AT MASTER ...
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


Related Search