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Category: Tarts
Prep Time: Cook Time: Total Time:
Makes 24 tarts.
4 1-oz. squares sweet baking chocolate, cut into pieces
1/4 c. butter
1/4 c. brown sugar, packed
2 T. all-purpose flour
2 T. coffee-flavoured liqueur
1 egg
8 oz. sheet frozen puff pastry, thawed
24 whole macadamia nuts
3 1-oz. squares white chocolate, cut into pieces
1/2 c. cream cheese spread
1/2 c. whipping cream
2 T. powdered sugar
1 tsp. vanilla extract
Preheat oven to 350F.
In 1-quart saucepan, melt sweet chocolate and 1/4 cup butter over low heat, stirring constantly, until smooth.
Remove from heat; stir in brown sugar, flour, liqueur and egg; set aside.
Cut dough in half and roll each piece into 9 x 12-inch rectangle; cut each into 12 3-inch squares.
Place 1 square in each of 24 ungreased mini muffin cups; firmly press in bottom and up side, leaving corners of dough extended over edge of each cup.
Place 1 macadamia nut in each dough-lined cup.
Spoon about 2 teaspoons filling mixture over nut in each cup.
Bake at 350F for 12 to 15 minutes, or until filling is set and corners of dough are golden brown.
Cool 5 minutes; remove from pan and place on cooling racks.
Cool completely, about 30 minutes; refrigerate until thoroughly chilled, about 1 hour.
Meanwhile, in 1-quart saucepan, melt white chocolate and cream cheese spread over low heat, stirring constantly, until smooth.
Cover with plastic wrap; refrigerate until thoroughly chilled, about 1 hour, stirring occasionally.
In small bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed just until soft peaks form.
Add chilled white chocolate mixture; beat on low speed just until well blended; pipe over tops of chilled cups.
Refrigerate until topping is set, about 30 minutes.
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TARTS - NUT - MACADAMIA TRUFFLE CUPS
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Category: Tarts
Prep Time: Cook Time: Total Time:
Makes 24 tarts.
4 1-oz. squares sweet baking chocolate, cut into pieces
1/4 c. butter
1/4 c. brown sugar, packed
2 T. all-purpose flour
2 T. coffee-flavoured liqueur
1 egg
8 oz. sheet frozen puff pastry, thawed
24 whole macadamia nuts
3 1-oz. squares white chocolate, cut into pieces
1/2 c. cream cheese spread
1/2 c. whipping cream
2 T. powdered sugar
1 tsp. vanilla extract
Preheat oven to 350F.
In 1-quart saucepan, melt sweet chocolate and 1/4 cup butter over low heat, stirring constantly, until smooth.
Remove from heat; stir in brown sugar, flour, liqueur and egg; set aside.
Cut dough in half and roll each piece into 9 x 12-inch rectangle; cut each into 12 3-inch squares.
Place 1 square in each of 24 ungreased mini muffin cups; firmly press in bottom and up side, leaving corners of dough extended over edge of each cup.
Place 1 macadamia nut in each dough-lined cup.
Spoon about 2 teaspoons filling mixture over nut in each cup.
Bake at 350F for 12 to 15 minutes, or until filling is set and corners of dough are golden brown.
Cool 5 minutes; remove from pan and place on cooling racks.
Cool completely, about 30 minutes; refrigerate until thoroughly chilled, about 1 hour.
Meanwhile, in 1-quart saucepan, melt white chocolate and cream cheese spread over low heat, stirring constantly, until smooth.
Cover with plastic wrap; refrigerate until thoroughly chilled, about 1 hour, stirring occasionally.
In small bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed just until soft peaks form.
Add chilled white chocolate mixture; beat on low speed just until well blended; pipe over tops of chilled cups.
Refrigerate until topping is set, about 30 minutes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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