Brownie Macadamia Tart

Reed Chan
4 3
75 mins
75 mins


Servings: 16
  • 7-10 Tbsp some + 125 g butter
  • 150 g salted roasted macadamia nuts
  • 150 g + 150 g dark chocolate
  • 2 Eggs (Gr. M)
  • 125 g demerara sugar
  • 100 g Flour
  • 1 TABLESPOON Baking cocoa
  • 1/2 TEASPOON Baking Powder
  • 2 TABLESPOONS liquid honey
  • 150 g + 150 g whipped cream
  • 200 g Schmand
  • 100 g Currant fruit spread


  1. 1

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease a springform pan (26 cm Ø). For the brownie base chop the nuts coarsely. Break 150 g chocolate into pieces. Melt with 125 g butter in a saucepan while stirring at low heat.

  2. 2

    Beat the eggs and sugar with the whisk of the mixer for approx. 3 minutes until creamy. Add hot chocolate butter while stirring. Mix flour, cocoa and baking powder. Quickly stir into the chocolate mixture.

  3. 3

    Pour into the mould and smooth it down. Ca. 1⁄3 Spread nuts on top. Bake in a hot oven for about 18 minutes. Take out and let cool down.

  4. 4

    For the nut topping, lightly caramelise the remaining nuts and honey in a pan while stirring. Spread on a sheet of baking paper and let it cool down. For the ganache, break 150 g chocolate into pieces.

  5. 5

    Bring 150 g cream to the boil and remove from the heat. Melt chocolate in it while stirring. Let it cool down.

  6. 6

    For the filling, whip the sour cream and 150 g cream until stiff with the whisks of the mixer. Stir the fruit spread until smooth and fold loosely into the sour cream with a tablespoon. Carefully remove the brownie base from the mould.

  7. 7

    Spread the sour cream on top. Chill for about 30 minutes.

  8. 8

    Carefully spread the ganache on the sour cream. Sprinkle caramelised nuts over it. Keep cool until serving.

Nutrition Facts

400 kcal
29 g
28 g
4 g