Indulge your senses with this decadent dessert, which includes a helping of Australia’s healthy native nut the Macadamia!

Recipe courtesy:  The Australian Macadamia Society

Serves  10

Ingredients  

Pastry    

50g unsalted macadamias

200g plain flour, sifted

1 teaspoon salt

1 tablespoon caster sugar

100g cold unsalted butter, cut into cubes

1 egg

2  teaspoons water

Filling  

7 egg yolks

2 tablespoons caster sugar

1 teaspoon chilli flakes

1 cup macadamias, roasted, roughly chopped

150ml thickened cream

200g dark chocolate, finely chopped

Method  

  1. Preheat oven to 180°C, fan­‐forced.
  2. To make the pastry, in a food processor blend the macadamias until finely chopped (be careful not to over blend) set aside.
  3. Blend the flour, salt, sugar and butter until they resemble breadcrumbs, add the chopped macadamias.
  4. Lightly whisk the eggs and water together and add to the food processor with the motor running. As soon as the pastry starts to form a ball, stop blending and wrap in cling wrap shaping into a disc and place into the fridge for an hour.
  5. Roll out the pastry between two sheets of non stick baking paper until 3mm thickness and line a 26cm (10 inch) fluted removable base tart tin and trim the edges. Place into the freezer for an hour. Line with non stick baking paper and fill with pastry weights or uncooked beans or rice and bake for 10 minutes.
  6. Remove the weights and paper and place back into the oven for a further 10 minutes or until the pastry is golden. Reduce the oven heat to 150°C, fan forced.
  7. Place the egg yolks and sugar into a medium sized bowl and whisk until the sugar is dissolved. Add the macadamias and chilli flakes and stir to combine.
  8. Heat the cream in a saucepan over medium heat and just bring to the boil, remove from the heat and add the chocolate and stir until smooth. Pour over the egg mixture and fold through.
  9. Pour into the tart shell and bake for 15-20 minutes or until just set.
  10. Allow to cool completely before slicing and serving with whipped cream and mixed berries.

  • I have never tried this but think i might give this a crack for Valentine’s day

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  • omg yes, chilli chocolate, serve me up a slice

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  • Wow! what could be better than chilli chocolate?

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  • wow, that looks very dense and super rich. Wouldn’t mind a slice though.

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  • That looks like a dense chocolate cake! And with the chilli, sounds delish!

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  • Hmmmm, I really think I’d need to try this (made by someone else!) first before I considered it for myself. I know chilli and chocolate are now common partners, I’ve just never tried it.

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  • Love chilli chocolate – thanks for sharing this recipe.

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  • With some tweaking and with raw ingredients this could be made a bit healthier


    • I’m sure my kids would LOVE this !

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  • I love Chilli chocolate and this looks just divine!!

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  • Sounds quite interesting. Not sure about the chilli though.

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  • I think this would be delicious minus the chilli.


    • Must admit I am with you on this one …OMIT the chilli and it’s perfect.

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  • I am so intrigued by this flavour combination, having seen it on a couple of cooking shows. I’m not that adventurous though, so feel I would need to taste it first before I attempted it.

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  • I had missed this cake. It looks lovely!

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  • what a different recipe! Sounds lovely!

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  • I’ll be honest, this looks like way more work than I’m usually willing to put in for something that I’m just going to eat afterward, but I have to say… YUM! I’m definitely going to put in the effort on this one! THANKS for sharing!

    Reply

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