Chocolate Macadamia Tarts – Country Living Ho

CHOCOLATE FILLING
1/2 c Plus 2 T heavy cream
3 1-oz squares semisweet
-chocolate, finely chopped
1 pk (8-oz) cream cheese,
-softened
1/3 c Granulated sugar
2 lg Eggs
2 tb Creme de Cacao, or other
-chocolate-flavored liqueur
Vanilla Sauce (recipe
-follows)

1. Prepare Macadamia Nut Crust: In medium-size bowl, combine ground
macadamia nuts, flour, granulated sugar, and cinnamon. Stir in melted
butter until blended. With fingers, press crust mixture into bottom
and sides of six 4-inch fluted tart pans; set aside.

2. Prepare Chocolate Filling: In 1 quart saucepan, heat 1/2 C cream
over medium heat. Place chocolate in small bowl. When cream begins to
boil, remove from heat; pour over chocolate, stirring constantly
until chocolate melts and mixture is smooth; set aside.

3. Heat oven to 325’F. In large bowl, with electric mixer, beat cream
cheese until smooth. Add granulated sugar and beat on medium speed 3
minutes. Add eggs, one at a time, beating well after each addition.
Beat in remaining 2 T cream and the Creme de Cacao. Stir in chocolate
mixture.

4. Divide filling among tart shells; bake 25 to 30 minutes or until
filling appears set. Cool tarts completely in pans on wire rack.
Cover and refrigerate tarts until ready to serve. Meanwhile, prepare
Vanilla Sauce.

5. To serve, spoon Vanilla Sauce onto each of 6 dessert plates. Place
a Chocolate Macadamia Tart on top of Vanilla Sauce; garnish each tart
with chocolate curls and confectioners’ sugar, if desired.

Vanilla Sauce: In 1-quart saucepan, combine 1/2 C heavy cream and 1/3
C milk; cook over medium heat just until bubbles form around edge of
pan. Remove from heat. In medium-size bowl, beat together 3 T sugar
and 2 large egg yolks. Gradually pour cream mixture into yolk
mixture, stirring constantly. Pour mixture back into saucepan, cook
over low heat, stirring constantly, until thickened. (Do not boil.)
Strain Va- nilla Sauce into bowl; stir in 1 teaspoon vanilla extract.
Cover and refrigerate until ready to serve.