Cool Chocolate Macadamia Tart

Lynnda Cloutier


An easy and cool dessert.

★★★★★ 1 vote


2 cups plain chocolate cookie crumbs
1/2 cup butter, melted
6 oz. semisweet dark chocolate, coarsely chopped
1 cup cream cheese, softened
1/2 cup sugar
2 t. vanilla extract
3/4 cup macadamia nuts, coarsely chopped
2 cups heavy cream


1Lightly butter a 9 inch springform pan. Put the crushed cookies and butter in a bowl and mix well. Firmly press mixture into the bottom and sides of the prepared pan. Stir the chocolate in a double boiler over barely simmering water until melted. Remove from heat and let cool a little. Put the chocolate, cream cheese, sugar and vanilla in a large bowl and beat with mixer at medium speed until smooth. Stir in macadamia nuts. Beat cream at high speed with mixer until thick. Use a large spatula to fold about one fourth of the cream into the chocolate mixture. Fold in the remaining whipped cream. Spoon filling into the pie crust. Cover with foil and freeze for 4 to 6 hours. Carefully loosen and remove sides of pan. Let pie stand at room temperature for 15 minutes before serving. Serves 8 to 10
The Golden Book of Chocolate

About Cool Chocolate Macadamia Tart

Course/Dish: Chocolate