Recipe - Chocolate Macadamia Tarts

MACADAMIA NUT CRUST
1 One half cup Macadamia nuts, finely
ground
Three fourths cup Unsifted allpurpose flour
1/3 cup Granulated sugar
One half teaspoon Ground cinnamon
2 tablespoon Butter, melted

CHOCOLATE FILLING
One half cup Plus 2 T heavy cream
3 1oz squares semisweet
chocolate, finely chopped
1 pack (8oz) cream cheese,
softened
1/3 cup Granulated sugar
2 lg Eggs
2 tablespoon Creme de Cacao, or other
chocolateflavored liqueur
Vanilla Sauce (recipe
follows)

1. Prepare Macadamia Nut Crust: In mediumsize 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 4inch fluted tart pans; set aside.

2. Prepare Chocolate Filling: In 1 quart saucepan, heat One half 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 1quart saucepan, combine One half C heavy cream and 1/3 C
milk; cook over medium heat just until bubbles form around edge of pan.
Remove from heat. In mediumsize 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.

Country Living Holidays/92 Scanned & fixed by Di Pahl & gg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini