Amazing Chocolate Macadamia Nut Tart
Amazing Chocolate Macadamia Nut Tart
This Chocolate Macadamia Nut Tart has a French pastry shell filled with macadamia nuts, caramel studded with chunks of ginger all topped with a chocolate ganache.
=========================================
CLICK HERE TO GET THE PRINTABLE RECIPE: ????️
Ingredients
French Pastry Shell
1 2/3 cup flour
1/2 cup macadamia nuts
1/3 cup sugar
1/4 tsp kosher salt
1/2 cup butter melted
1 egg
1 egg yolk
Macadamia Caramel Filling:
1 1/2 cups macadamia nuts, roasted, salted
3 large eggs
1 cup brown sugar
1/2 cup candied ginger chopped
1 tbsp ginger paste
1 tsp vanilla
Chocolate Ganache:
1 1/2 cups semisweet chocolate
3/4 cup heavy whipping cream
1/2 tsp sea salt flakes
Instructions
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.
While the processor is running, add the butter mixture to the flour mixture.
Stop as soon as the dough is blended. Remove from processor and form the dough into the tart shell and up sides. (See Note 1) Chill for at least one hour.
Preheat oven to 325°F. Put the macadamia nuts in the bottom of the chilled tart shell. Set aside.
Caramel Ginger Filling:
In a bowl blend the eggs, sugar, candied ginger, fresh ginger and vanilla. Pour filling evenly over the macadamia nuts in tart shell(s).
Bake for 40 minutes until the filling jiggles ever so slightly. Cool and cover with Chocolate Ganache.
Chocolate Ganache: (See Note 2)
Place chocolate in a mixing bowl. Pour warmed cream over and cover for 5 minutes. Stir to combine and is smooth. Pour and spread over cooled macadamia nut tart. Top with sea salt flakes. Refrigerate for 1 hour to firm ganache and tart.
Slice and serve with raspberries (optional).
Notes
1. I have used both six individual 4 1/2 tart shell pans or a single 11 tart shell pan.
2. The chocolate ganache that glazes your cakes and pastries is the same chocolate ganache that you roll into truffles, with one very important exception: the proportion of cream to chocolate. Glazes and icings will require a thinner consistency which translates to a higher percentage of cream. A thicker glaze for frosting or for rolling into truffles needs to be stiffer, so the chocolate percentage is higher. Here's a handy guide: Chocolate Ganache ProportionsThese proportions are based on weight. For example, a 1:1 ratio means 4 ounces chocolate to 4 ounces cream.- Layer cake filling and thick glaze: 1:1, equal parts chocolate and cream.- Chocolate truffles: 2:1, two parts chocolate to one part cream.- Soft icing and pourable glaze: 1:2, one part chocolate to two parts cream.Source: The Kitchn
=========================================
Thanks for watching, I hope you enjoyed this video. If you did, go ahead and give it a THUMBS Up, hit the SUBSCRIBE button to stay up to date. If you click that NOTIFICATION BELL ICON to the right of SUBSCRIBE you’ll know me every time I post a new video too!
FOLLOW ME HERE:
Facebook:
Instagram:
Pinterest:
Twitter:
Email: kevin@keviniscooking.com
Matcha & Macadamia New York Cookies - Matchadamia! | Cupcake Jemma
Dane is back! So of course we are making cookies! Head over to:
to get your Bake At Home Kit for these AWESOME Matchadamia Cookies, or use the ingredients below! The subtle Matcha flavour is complimented perfectly by the sweet white chocolate, along with that buttery crunch from the Macadamia Nuts. And of course, the best thing about these New York Style Cookies is that you can store them in your freezer and bake one off WHENEVER you NEED a COOKIE! (for me that's all day everyday).
Make sure to keep sharing your photos with us on Instagram using #cupcakejemma, and remember to tag us too @sallydells @danepemberton We LOVE seeing your bakes!
-----------------
INGREDIENTS:
190g Cold Butter
135g Caster Sugar
135g Light Brown Sugar
200g White Chocolate
75g Macadamia Nuts
420g Plain Flour
Heaped tbsp Matcha Powder
10g Baking Powder
1 tsp Salt
2 Eggs
---------------
BAKE AT HOME KITS AND MERCH!:
SUBSCRIBE FOR WEEKLY VIDS:
MORE CAKE:
MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies
SALLY: @sallydells
DANE: @danepemberton
Beerenberg Macadamia and Blood Orange Marmalade Brownies
This Long Weekend...
Relax, spend time with loved ones and enjoy delicious food. To celebrate our love of Long Weekends, we've created an exclusive Beerenberg Family Farm recipe book featuring 100 delicious recipes.
This is one of the recipes from the Breakfast in Bed chapter.
Beerenberg Macadamia and Blood Orange Marmalade Brownies...
BREAKFAST IN BED:
Fetch the dinner tray, prop the pillows, brew the kettle, lift the blinds – it’s brekky in bed time. It’s the only meal where pyjamas and bed hair are a requirement, and you have permission to make as many crumbs in the bed as you please. We’re in the business of making breakfast in bed an every-weekend occurrence. Step aside birthdays, mothers day, ‘I’m sorry’ days – it’s time to treat our loved ones every weekend. Go on, take turns (it’s only fair).
As sixth generation Australian farmers, in the Adelaide Hills, South Australia, we love life on the land. We also love settling in for a long lunch, a lazy brunch or a dinner party as the sun sets from the verandah. This is the stuff long weekend dreams are made of. After all, taking the time out to soak up the beauty of the countryside and our gorgeous produce is half the job right? We want you to soak up a long weekend on the Beerenberg farm, so we’ve pulled together a collection of some of our favourite family recipes, inspired by morning sun through the gum trees and starry nights over the strawberry fields.
So go on, grab your nearest and dearest – your family, your friends, the dog, the cat, Aunt Beryl you haven’t seen in a while, Garth from across the road…set the table in the back shed or the pergola and settle in for some hearty meals and good conversation. Linger over a long weekend, take it slow and soak it up. You deserve it.
We hope you lick your fingers as much as we did making this book.
READ OR DOWNLOAD EBOOK FOR FREE HERE // XXXXX
#breakfast #brownies #beerenberg
Follow us:
Facebook:
Twitter:
Instagram:
Pinterest:
Australian made & owned, naturally.
Double Chocolate Brownies // Best Homemade Fudgy Brownies Recipe
Double chocolate makes this brownie recipe super chocolatey, fudgy and delicious! An easy, homemade recipe with simple ingredients and the tips and tricks you need to get the most out of your brownies. These days, we want our brownies dense but chocolatey and chewy, so no leavening agents, just some tips to get you there. In fact, I worked on developing the perfect recipe, because brownies are so popular, I tested many recipes and went to my homemade recipe, updated it and this one, hands down was the best. I am only ever going to share the best, tried and true recipes on my channel, so that you get the quality you came for. And this recipe delivers. That chocolate dream of a brownie! Of course, add nuts if you like, make it your own and enjoy! Let me know how your brownies come together too! Thanks for watching, xo Patty
Subscribe:
Recipe:
6 oz chocolate
3 oz vegetable oil
3 medium eggs (room temperature)
1 cup/200 grams granulated sugar
½ cup/100 grams brown sugar
2 tsp vanilla extract
1 cup/150 grams all purpose flour
½ cup/50 grams cocoa powder
¼ cup/40 grams chocolate chips (for topping)
9x9 baking dish
Greased and lined
Directions and timestamps:
(0:13)Melt the chocolate with the oil and let cool, set aside
(0:19)Combine sugars and add eggs, one at a time, whisking 30 seconds
(0:32)Add vanilla, and whisk for 2 minutes (this ensures a fluffy brownie, because we are not adding any leavening agents)
(0:44)In a separate bowl, sift and combine the flour and the cocoa powder
(0:55)To the sugar/egg mixture, add the melted chocolate and whisk
(1:12)Add the flour/cocoa to the chocolate mixture, and gently fold to combine (here is when you do not want to whisk or add any more air into the batter, we want fluffy but dense brownies)
(1:20)Preheat oven to 350F/175C
(1:25)Grease and line the baking dish
(1:39)Pour the batter into the dish and spread evenly and to the edges
(1:44)Top off with chocolate chips
(1:47)Bake for 30 minutes, checking midway and tapping the dish on a counter to release any air bubbles
(1:55)Cool completely and cut into squares
Instagram:
Pinterest:
Twitter:
Website:
Step by step recipes made easy. Mixing East flavors with a taste of the West. New semi-homemade recipes every Monday! Welcome to Ginger Pop Kitchen! xo P
The Best White Chocolate Dipped Ginger Cookies ????!!! Recipe & tips on Bakingwithblondie.com
Recipe here:
Chocolate Ginger Cake | Everyday Gourmet S10 Ep70
As seen on Everyday Gourmet.