Monday, April 15, 2013

Chocolate Macadamia Nut Tart or Pie

This is the fastest, easiest pie (or tart) ever! I found a great baked crust recipe at Elana's Pantry, so that makes me very happy: I see lots of tarts and refrigerator pies in our future! The filling took a little more work, finding the right ratios, ingredients and texture, and here it is. Oh so yummy.

Preheat oven to 350*

2 c finely ground, blanched almond flour (Bob's Red Mill isn't blanched & is too coarse ~ I use JK Gourmet and there are several brands on the internet like Honeyville Grain that are more affordable)
1/2 tsp sea salt
2 TB coconut oil, melted
1 large pasture-raised egg, room temperature

1 can whole coconut milk, shaken
10 oz semi-sweet chocolate chips
1 TB freshly brewed decaf coffee or espresso
4-5 TB macadamia nut butter *you can make your own; I'll tell you how below

Whipped Cream
1 can whole coconut milk, unshaken and chilled

Pulse the flour and salt in a food processor to mix, then add the oil and egg, and pulse until everything is mixed together and forms a ball. Dump it into a 9" tart pan, or an 8" shallow glass pie dish. Use your fingers to press out the dough and then use a piece of parchment paper and a juice glass to help even and smooth it out, like this:

Put on a baking sheet and bake for 8-10 minutes. While it's cooling, make the filling.

Dump the chocolate chips and 4 TB macadamia nut butter in a medium heat-proof mixing bowl. Heat the shaken coconut milk in a heavy-bottomed saucepan over medium heat until it just starts to come to a boil. Pour over the chocolate and nuts and let it sit for a few minutes, then stir with a whisk to melt the chocolate and oil in the nut butter until completely melted and smooth. Add the coffee and stir to combine. Taste to see if it's nutty enough for you, or if you want to add the extra TB of nut butter. Pour into the cooled crust and refrigerate until set, several hours. The chocolate will set it up quite firmly, you don't need to add any egg or gelatin. You'll have some leftover filling if you're making a tart.

To make the topping, open the chilled, unshaken can of coconut milk and spoon the thickest part off the top, about half the can, into a chilled metal bowl. Whip like you would heavy cream, until it's nice and stiff. Spread over the whole pie/tart or put big dollops on each slice.

*Macadamia nut butter is so easy. Tip 1/2 c unsalted macadamia nuts into a food processor and pulse until they're in fairly small bits. Add 2 tsp room temperature coconut oil and a pinch of salt and keep pulsing until it turns into a thick paste (easier to measure and work with than melted coconut oil). If you want a little sweetness, drizzle in a teensy bit of maple syrup. I tried it with and without, and prefer it without the maple syrup.

No comments:

Post a Comment