Tarte au chocolat et aux noix de macadamia
Ingrédients
- 3 ounces semisweet baking chocolate
- 1/4 tasse de beurre OU de margarine
- 1/2 cup heavy cream
- 1/2 tasse de sirop de maïs Crown® Lily White®
- 3 œufs
- 1/3 tasse de sucre
- 1/3 tasse de cassonade
- 1 jar (3-1/2 ounces) macadamia nuts, coarsely chopped and toasted (about 3/4 cup)
- 1 (9-inch unbaked deep-dish pie crust
- Whipped cream and macadamia nuts dipped in chocolate (optional)
PRODUITS
Méthode
- Préchauffer le four à 350 °F.
- Combine chocolate and butter in small heavy saucepan; stir over low heat until melted and smooth. Remove from heat. Stir in cream and corn syrup until well blended.
- Beat eggs and sugars in medium bowl until well mixed. Stir in chocolate mixture until well blended. Stir in macadamia nuts. Pour into pie crust.
- Bake 40 minutes or until knife inserted in center of pie comes out clean. Cool on wire rack. If desired, serve with whipped cream and macadamia nuts.
