Tropical Chocolate Macadamia Nut Tart

Tropical Chocolate Macadamia Nut Tart, a vegetarian Hawaiian dessert that combines creamy chocolate with crunchy macadamia nuts and toasted coconut. This nutty tart is perfect for holiday gatherings or special occasions, and it’s a fantastic make-ahead option.

With its unique blend of textures and flavors, this tart can be served warm with a scoop of vanilla ice cream or chilled with a dollop of whipped cream. Easily find this recipe and more in your easyChef Pro cookbook, where you can create a convenient shopping list to ensure the lowest cost per serving. Get ready to impress your guests with this tropical treat!

Recipe Collection: Dessert

Serving Size: 10

Cooking Time: 68 minutes

Overview

This Hawaiian Chocolate Macadamia Nut Tart is a delightful twist on the classic pecan pie, featuring the tropical flavors of coconut and macadamia nuts. Perfect for holiday gatherings, it can be served warm with vanilla ice cream or cold with whipped cream. Prepare it a day in advance for a stress-free dessert option.

Diet Type

Vegetarian

Allergies

Nuts, Eggs, Dairy

Cuisine

Hawaiian

Ingredients

• 1.25 Cups macadamia nut pieces, toasted
• 1 Cup unsweetened coconut flakes, toasted
• 2 9-Inch refrigerated pie crusts, packaged
• 1.5 Cups semi-sweet chocolate chips
• 3 Large eggs, whisked
• 2 Teaspoons vanilla extract
• 1 Cup light corn syrup
• 1 Cup white sugar
• 3 Tablespoons margarine, melted

Steps

1. Preheat the oven to 350°F (175°C).
2. Toast the macadamia nut pieces and coconut flakes in separate pans in the preheated oven until golden brown, about 8 minutes. Remove and let cool.
3. Press one of the pie crusts onto the bottom of a 12 to 14-inch fluted tart pan. Cut the remaining pie crust into strips and use them to fill in the edges of the tart pan, ensuring that the crust is completely sealed. Gently press the chocolate chips into the pie crust and set aside.
4. In a large bowl, whisk together the eggs, vanilla, and corn syrup until smooth. Stir in the sugar, melted margarine, toasted macadamia nuts, and coconut flakes. Pour the mixture over the pie crust.
5. Bake in the preheated oven until a knife inserted halfway between the center and the edge of the crust comes out clean, about 50 to 55 minutes.
6. Cool completely on a wire rack before serving.

Enjoy this tropical dessert as a sweet finish to your Hawaiian feast!