Chocolate Macadamia Nut Tart
Cuisine: Tart
Author: Betsy Cohen
Prep time: 25 mins
Cook time: 10 mins
Total time: 35 mins
  • 6 ounces graham crackers - about 11 whole crackers
  • 1¼ cups (5.50 ounces) macadamia nuts plus 12 macadamia nuts (.75 ounces), toasted
  • 4½ tablespoons unsalted butter, melted
  • 6 tablespoons (2.4 ounces) sugar
  • 12 ounces semisweet chocolate chips
  • 1¼ cups (10 ounces) heavy cream
  • ½ teaspoon vanilla extract
  1. Preheat the oven to 350°.
  2. Place the graham crackers, 1¼ cups macadamia nuts and sugar into a food processor fitted with a metal blade. Process until it is the consistency of powder. Add the melted butter and pulse on/off until completely blended.
  3. Spray a 9" tart pan with nonstick cooking spray.
  4. Transfer the crust to the pan. Press evenly around the edges before patting the remaining crust onto the bottom of the pan.
  5. Place the tart pan on a piece of aluminum foil and bake at 350° for 10 minutes. Remove from the oven and cool completely.
  6. Place the chocolate chips into a small bowl. Cook the cream in a small saucepan over medium high heat until it simmers. Pour the cream over the chocolate chips. Let it sit for 5 minutes before stirring the mixture until smooth. Stir in the vanilla.
  7. Pour the chocolate filling into the tart shell. Place the remaining 12 macadamia nuts evenly around the outside edges of the tart, like the numbers on a clock. Refrigerate until set, about 1 hour.
  8. Allow the tart to come to room temperature before serving although it is wonderful straight out of the refrigerator, too.
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