Chocolate-Raspberry Macadamia Tart
Intense bittersweet chocolate is complemented with luscious raspberry flavor in a chocolate- and macadamia-studded crust.
- Nonstick cooking spray with flour
- 3/4 cup (175 mL) toasted macadamia nuts
- 1 pkg (9 oz/275 g) pie crust mix
- 1/2 cup (125 mL) packed light brown sugar
- 2 oz (60 g) bittersweet chocolate, finely chopped
- 1-2 tbsp (15-30 mL) cold water
- 3 1/2 cups (875 mL) fresh raspberries, divided
- 6 oz (175 g) bittersweet chocolate for baking, chopped
- 1 cup (125 mL) heavy whipping cream
- 1/8 tsp (0.5 mL) salt
- 1 tbsp (15 mL) powdered sugar
Preheat oven to 400°F (200°C). Spray Torte Pan with nonstick cooking spray with flour. Place an 8-in. (20-cm) circle of Parchment Paper over center of pan; spray with additional spray. For crust, place macadamia nuts in electric food processor; cover and pulse until very finely chopped. Combine nuts, pie crust mix, brown sugar and chocolate in Classic Batter Bowl. Stir in 1 tbsp (15 mL) of the water; mix until completely moistened, adding additional water if necessary. Press crumb mixture evenly over bottom of prepared pan with Baker's Roller® dipped in flour. Bake 10-11 minutes or until golden brown. Remove pan from oven to Stackable Cooling Rack; cool 10 minutes. Carefully invert crust onto serving platter; cool completely.
For filling, place 1 cup (250 mL) of the raspberries in clean food processor; cover and process until puréed. Using (7-in./18-cm) Strainer, strain puréed raspberries into Small Batter Bowl, pressing down with Small Mix ‘N Scraper® to extract pulp; discard seeds.
Combine chocolate and cream in Small Micro-Cooker®; microwave, uncovered, on HIGH 1-1 1/2 minutes or until melted, whisking every 30 seconds. Stir in raspberry purée and salt; pour into crust. Refrigerate 30 minutes or until filling starts to set. Arrange remaining 2 1/2 cups (625 mL) raspberries around edges of tart, pressing raspberries lightly into filling. Refrigerate an additional 2 hours or until filling is firm. Just before serving, sprinkle powdered sugar over raspberries using Flour/Sugar Shaker.
- 12 servings
Nutrients per serving:
Calories 390, Total Fat 29 g, Saturated Fat 11 g, Cholesterol 25 g, Sodium 200 mg, Carbohydrate 36 g, Fiber 4 g, Protein 4 g
U.S. Diabetic exchanges per serving:
1 starch, 1 1/2 fruit, 5 1/2 fat (2 1/2 carb)
To toast macadamia nuts, place in Small Micro-Cooker®; microwave, uncovered, on HIGH 1 1/2-2 1/2 minutes or until toasted, stirring every 30 seconds. Cool completely before processing.
For best results when processing the macadamia nuts, use an electric food processor. It's important to pulse the food processor for greatest control.