Ingredients
- 6 dessert plates
- 4 fluted tart pans
- 2 eggs
- 950 ml saucepan
- 210 gr macadamia nuts
- 130 gr granulated sugar
- 120 ml cream
- 230 ml cream cheese
- 95 gr unsifted all-purpose flour
- 32 gr squares semisweet
- 12 gr creme de cacao
- 10 ml cream
- 10 ml cream (heavy)
- 9 gr butter
- 1 gr cinnamon (ground)
a Chocolate Macadamia Tart on top of Vanilla Sauce; garnish each tart with chocolate curls and confectioners' sugar, if desired. Vanilla Sauce: In 1 litre saucepan, combine half C heavy cream and one third C milk; cook over medium heat just until bubbles form around edge of pan. Remove from heat. In medium-size bowl, beat together 3 T sugar and 2 large egg yolks. Gradually pour cream mixture into yolk mixture, stirring constantly. Pour mixture back into saucepan, cook over low heat, stirring constantly, until thickened. (Do not boil.) Strain Vanilla Sauce into bowl; stir in 1 teaspoon vanilla extract. Cover and refrigerate until ready to serve. Country Living Holidays/92 Scanned & fixed by Di Pahl &
